Cold Weather Essentials: Classic Chili Con Carne | Just A Pinch Recipes
PREP/PREPARE The dried chilies that you use for this dish will determine its heat and its flavor. I selected a combination of Ancho, Pasilla Negro, and New Mexico Mild Hatch...
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Cooking tools:
- Blender
- Dutch oven
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking sheet
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- ## PLAN/PURCHASE
- 4 cup(s) chicken stock, not broth
- 4 ounce(s) dried chilies, stemmed and seeded, more on this later
- 2 tablespoon(s) grapeseed oil
- 2 pound(s) chuck or charcoal steak, cut into thick slices
- 1 medium yellow onion, finely diced
- 2 clove(s) garlic, minced
- 2 tablespoon(s) apple-cider vinegar
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) dried oregano
- 1 - 2 pinch(es) ground cinnamon
- - hot sauce, to taste, i prefer frank’s
- - salt, kosher variety, to taste
- - black pepper, freshly ground, to taste
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