Red Chili Powder
Chili powder can be as hot or as mild as you would like; choose the chiles accordingly – anchos are mild while habaneros and guajillos tend to be hot.
Makes ¼ cup
3ounces mixed dried chiles (i.e. ancho, guajillo)
1teaspoon dried oregano
1teaspoon garlic powder
½ teaspoon cumin seed, toasted
¼ teaspoon cayenne powder
Toast chiles in a dry skillet over medium heat, toasting each side for a few minutes until they are fragrant. Cool and remove seeds and skin from the chiles. Break the chiles into
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Red Chile Stew
This hearty stew has a smoky yet subtly spicy flavor. It is best served with a side
of rice, sliced avocado, sour cream, and tortillas.
Makes 8 cups
1 pound beef stew meat
1¼ teaspoons kosher salt, divided
1teaspoon freshly ground pepper
½ teaspoon vegetable oil
2medium onions, cut into small dice
1large red pepper, cut into small dice
3garlic cloves, finely chopped
¼cup red chili powder (preceding recipe)
1 tablespoon paprika
1 teaspoon dried oregano
1 cup beer
1 can (28 ounces) plum tomatoes, roughly chopped
2 chipotle peppers, puréed
2 cups chicken or beef stock
2 medium red potatoes, peeled and cut into
1 can (15 ounces) red beans, rinsed and drained
Season the beef all over with ¼ teaspoon of salt and the ¼ teaspoon of pepper. Heat an 8- quart stockpot over medium heat. Once hot, add the oil to pot. Brown the beef on all sides in two batches – be careful not to overcrowd the pan. Be patient as well, being sure to let meat brown before moving – each batch should take about 8 to 10 minutes. Reserve all browned meat in a stainless mixing bowl.
Add chopped onions and pepper to stockpot. Sauté for about 3 minutes. Stir in the chopped garlic and continue to sauté for another 4 to 5 minutes until all vegetables are soft. Add the chili powder, paprika, and dried oregano to the vegetables and then stir in the reserved meat.
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