sf said:Quoted message said:Quoted message said:
I have no idea. Wish you'd posted a link to Dimitri's recipe.
I wasn't having a problem with the recipe itself. I just didn't want
the meat going into it to be tough by slicing the meat with the grain.
That's why I thought about separating the two pieces of the roast and
dealing with them separately.
I was thinking I might have bought the wrong cut of meat to begin
with.
I didn't think you had a problem with the recipe, I just needed a link
to see it so I could make a cogent comment regarding your post. Guess
you cooked it by this time anyway, so how did it turn out?
My misunderstanding sf. Here is the recipe
I added three chipotle peppers in adobo sauce, minus the seeds and
added about a tablespoon of the adobo sauce.
That gave it the "kick" it needed. I'll check it tomorrow and adjust
the spices if needed.
@@@@@ Now You're Cooking! Export Format
Chasen's Chili
soup/stew
1/2 pound dried pinto beans
water
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup gebhardt's brand chili powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
Rinse the beans, picking out the debris. Place beans in a Dutch oven
with water to cover. Boil for 2 minutes. Remove from heat. Cover and
let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring
mixture to a boil. Reduce heat and simmer, covered for one hour or
until tender.
Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet
sauté bell pepper in oil for 5 minutes. Add onion and cook until
tender, stirring frequently. Stir in the garlic and parsley. Add
mixture to bean mixture. Using the same skillet melt the butter and
sauté beef and pork chuck until browned.
Drain. Add to bean mixture along with the chili powder, salt, pepper,
and cumin. Bring mixture to a boil. Reduce heat. Simmer, covered for
one hour.
Uncover and cook 30 minutes more or to desired consistency. Chili
shouldn't be too thick--it should be somewhat liquid but not runny
like soup. Skim off excess fat and serve.
Makes 10 cups or 6 main dish servings.
This is the stuff of which Hollywood legends are made. Rumor has it
backnwhen Elizabeth Taylor was filming Cleopatra in Rome she craved
the chilinmade at Chasen's Restaurant in Los Angeles so much that she
was willing tonpay $100 just to have the order shipped to her. For
years the recipenremained a closely guarded secret. It seemed the
owner David Chasen came tonthe restaurant every
Sunday to privately cook up a batch which he would freeze for the
week,nbelieving that the chili was best when reheated.
Contributor: Dimitri
** Exported from Now You're Cooking! v5.77 **
Koko
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http://kokoscorner.blogspot.com
"There is no love more sincere than the love of food"
George Bernard Shaw
