Savory Beef Recipes
The Real McCoy - (Chili)
Recipe credited to Manhattan Chili Co, New York City, McLaughlin; 1986.
My favorite chili recipe. I wish that I could say it was my own, but a phenomenal cookbook writer by the name of Michael McLaughlin, who loved the region, culture, and cooking of the American Southwest whipped this one together. -- Mark Loveland
Yield: eight ( 8 ) servings
- 1/4 CUP fat, beef and rendered
- 4 CUP onion, yellow
- 8 (Medium) clove, garlic
- 4 lb. chuck, beef and well-marbled
- 1 1/2 tsp salt, common
- 2 Tbsp oil, olive
- 1/3 CUP powder, pure chile & mild
- 2 Tbsp cumin, ground
- 2 Tbsp oregano, dried
- 1 1/2 tsp pepper, cayenne
- 1 (40.0-oz can) broth, beef & low salt
- 3 Tbsp cornmeal (optional thickener)
Large Skillet (Paella Pan):
- Peel and coarsely chop yellow onions
- Peel and mince garlic cloves
- Trim, divide and cube marbled beef chuck into 1/2 - inch cubes
- Over (Medium) setting warm rendered beef fat
- Add onions and garlic
- Cut back to (Low) setting
- Cook, stirring occasionally, for app. twenty (20) minutes or til tender
Dutch Oven (Saucier):
- Heat over (Medium) setting
- Add beef cubes
- Season lightly with salt
- Cook, stirring frequently, until beef is no longer pink and juices run clear; approximately twenty (20) minutes.
if beef is very lean, it may stick slightly. If this happens, add olive oil.)
Baked Apple Crumble; (Kellner & Rosenblatt; 1995; p. 346) complements, beautifully!
- Combine Large Skillet contents with / into Dutch Oven contents
- Stir in chile powder, cumin, oregano and cayenne pepper.
- Cook for approximately five (5) minutes, stirring frequently.
- Add broth; bring to boil.
- Reduce heat to (Low) setting.
- Simmer for one and one-half (1-1/2 ) hours, adding water as necessary if thickening too rapidly.
- Stir occasionally.