Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [32]
Serves 6 to 12 * Makes 3 quarts
2 ancho chiles, seeded and hand-torn into pieces
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeño, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
¼ teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15½-ounce) cans kidney beans, drained
¼ cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar cheese, for garnish
16 Saltine crackers, for garnish
Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn’t get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar cheese and Saltine crackers.
Beef Bourguignon
Beef Bourguignon
3 easy hours
In culinary school, beef bourguignon is one of the first dishes you’re taught that truly represents French cuisine. It’s basically beef stew with a deep red-wine flavor. The kicker is that it’s one of the easiest recipes in this book. Serve this with creamy mashed potatoes and I swear you will feel like Paul Bocuse, and you don’t have to go to cooking school.
Serves 6 to 12 * Makes 3 quarts
Canola oil
4 bacon slices
3½ to 4 pounds beef chuck or round, cut in 2 × 2-inch cubes
Sea salt and freshly ground black pepper
½ cup all-purpose flour
¼ cup Cognac
1 bottle dry red wine, such as Burgundy
1 (14½-ounce) can low-sodium beef broth
2 tablespoons tomato paste
Bouquet garni (1 fresh rosemary sprig, 8 fresh thyme sprigs, 2 bay leaves, tied together with a strip of leek)
4 garlic cloves, chopped
2 cups pearl onions, blanched and peeled
1 pound white mushrooms, stems trimmed
Pinch of sugar
2 tablespoons unsalted butter
Fresh flat-leaf parsley, chopped, for garnish
Place a large Dutch oven over medium heat; drizzle with a ½-count of oil. Fry the bacon until crisp and then remove it to a paper towel; you’ll crumble it at the end and use it for garnish. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides; turn with tongs. Season with salt and pepper. (Don’t skimp on this step—it’s key.)
After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat; then stir to make sure the beef is well coated and there are no flour lumps. Pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate