2 tbsp vegetable oil
2 yellow onions, chopped
3 cloves garlic, minced
1 lb ground beef
¾ pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes
with juice
1 (12 fluid oz) can or bottle dark beer
1 cup strong brewed coffee
1 (12 oz) cans tomato paste
1 (14 oz) can beef broth
½ cup packed brown sugar
3½ tablespoons chili powder
1 tbsp cumin seeds
1 tbsp unsweetened cocoa powder
1 tsp dried oregano
1 tsp ground cayenne pepper
1 tsp ground coriander
1 tsp salt
4 (15 oz) cans kidney beans (optional)
4 fresh hot chile peppers, seeded and chopped
Heat oil in a large
saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin
in oil for 10 minutes, or until the meat is well browned and the onions are
tender.
Mix in the diced
tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season
with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper,
coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce
heat to low, and simmer for 1½ hours.
Stir in the 2 remaining
cans of beans, and simmer for another 30 minutes.
Alton
Brown’s Sweet Corn Bread Pudding
Courtesy
of foodnetwork.com
½ yellow onion, diced
fine
1 oz unsalted butter
½ tsp thyme
½ tsp rosemary
1 (15-oz) can creamed
style sweet corn
1 cup heavy cream
2 eggs
1 tsp baking powder
½ cup yellow cornmeal,
whole grain, stone ground
½ cup shredded Parmesan
cheese
1 tsp kosher salt
Ground black pepper
2 cups cubed French
bread
Heat oven to 350˚
degrees.
Sweat onions with
butter and herbs in an oven safe skillet until translucent.
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