Sweat Hot Chili
The jalapenos in this beanless chili are sure to clear your sinuses. This recipe will totally delight “chili heads” who judge chili by its BTUs. The sauce can be prepared up to three days in advance, or it can be made long in advance and frozen. The dish itself can be prepared in advance and reheated, but the chilies lose their pungency.
- Lard - 3 tablespoons
- Beef Sirloin or Tenderloin - 10 ounces, trimmed and cut into 3/4-inch cubes
- Green Chili Sauce - 1-3/4 cups, (recipe below)
- Jalapeno Chilies - 4, seeded and cut into thin rings
- Monterey Jack cheese - 1/4 cup, grated
- Cheddar Cheese - 1/4 cup, grated
- Green Onions - 4 tablespoons, chopped, white part only
- Cilantro Sprigs - 4
- Green Chili Sauce (Makes 2 quarts)
- Beef Stock - 2 quarts
- Yellow Bell Peppers - 1-1/2, seeded and chopped
- Green Onions - 6, chopped
- Yellow Onion - 1 medium, peeled and chopped
- Green chilies, such as Anaheim or poblano - 1 pound, mild, roasted, seeded, and cut into thin strips
- Green Bell Peppers - 2, seeded and chopped
- Dried Oregano - 1/4 teaspoon
- Garlic Cloves - 2, peeled and minced
- Salt - 1 tablespoon
- Tomatoes - 3, peeled, seeded, and chopped
- Lard - 3/4 cup
- Unbleached All-purpose flour
In a heavy saucepan or Dutch oven, heat the lard over medium-high heat. When hot, add the cubed beef and brown on all sides. Do not crowd the pan or the beef will stew; if necessary, brown in batches. Add the chili sauce and jalapeno rings to the pot and simmer, uncovered, for 30 minutes.
To serve: Ladle into bowls and top with a sprinkling of the two cheeses and green onions. Garnish each with a cilantro sprig.
Green Chili Sauce
Bring the stock to a boil and add all the ingredients except the lard and flour. Simmer the sauce, uncovered, for 1 hour, stirring occasionally.
Melt the lard in a skillet over medium heat and, when hot, whisk in the flour, a few tablespoons at a time (you are making a roux). Stir the roux until it reaches an almond color, then whisk it into the sauce. Let the sauce simmer for a few minutes to thicken. The sauce can be kept refrigerated for up to 5 days, and will keep in the freezer for up to 3 months.