It hasn’t been properly cold here.
Not cold enough for me to light a fire in the fireplace. I really only have a short window to do that… And it hasn’t existed this season yet.
But despite the 72-degree weather we had here today, complete with sunshine and a need to wash my car, I decided it would be a chili day.
And chili is something I only make in the cold months. Extra spicy and only with meat.
INGREDIENTS:
- 1/2 cup of chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon miso paste
- 1 teaspoon oregano
- 1 tablespoon cumin
- 1 can (14 ounces, diced) tomatoes
- Salt and Pepper
- 1.5 cups of beef broth
- 3 cloves of minced garlic
- 1 chopped yellow onion
- 1 chipotle chili in adobo sauce
- 2 pounds of stew meat (beef)
DIRECTIONS
- Heat oven to about 325 degrees.
- On the stove…Brown all sides of the meat in a dutch oven with extra virgin olive oil over medium-high heat. Three-ish minutes per side. Remove from the pot and put on a plate to rest.
- Add a little more extra virgin olive oil to the pot, and dump the onion in… Cooking till glistening (like five minutes).
- Add in the spices and the miso, cooking for about four minutes. Make sure to stir continuously.
- Add in garlic and the adobo chile. Cook for one minute.
- Pour in broth, and scrap up the bits that are stuck to bottom. Then add in the tomatoes.
- Add in the beef.
- Put top on the pot, and place in the oven for about two and a half hours… Allowing it to slow roast.
This makes about two or three servings. Depending on your appetite. Which is also probably dependent on how cold it is.
I only ate a small bowl… Because it’s not cold. But the spiciness of it was intense!
Eat with caution.
And say a prayer. Since it’s… you know… Sunday. Beyonce’s day.
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