IDAHO SENIOR INDEPENDENT • FEBRUARY // MARCH 2018 PAGE 24 R U O Y GET SEN PHOTO BY STEVE HEIKKILA. TEXAS CHILI C S I D INGREDIENTS << 1 quart of water << 2 tablespoons extra virgin olive oil << 1 medium yellow onion, diced << 3 cloves garlic, peeled and minced << 2 ounces dried New Mexico chiles << 2 ounces dried ancho chiles << 2 ounces dried chile de árbol << 4 dried habanero chiles (optional if you like it HOT!) << 4 pound chuck roast, cut into ¼-inch cubes << 1-½ teaspoons kosher salt << 1 can (8 fluid ounces) beef consommé << ½ teaspoon fresh ground black pepper << 1 cinnamon stick << 1 tablespoon dried coriander seed << 1 tablespoon dried cumin seed << 1 teaspoon allspice berries << 1 teaspoon brown sugar << ½ cup apple cider vinegar DIRECTIONS Bring the water to a gentle simmer in a large pot. Remove stems from the chiles. Rip them open, and shake out the seeds while they’re still dry. Add chiles to the pot of simmering water and simmer until the chiles are soft—about 5 minutes. Transfer the chiles to a blender, reserving the liquid. Puree until smooth, adding simmering liquid as needed to make a thin paste. Puree it well, so no bits and pieces of chile skin appear in the final soup. Set aside. Gently sauté onion in olive oil in a large, lidded pot until tender. Add garlic. Cook until garlic is fragrant and onions are translucent, but be careful not to burn the garlic (about 15 minutes). Add the pureed chiles, the beef consommé, the beef, the salt, and the ground pepper. Simmer, covered, over low heat for 1 hour. Meanwhile, toast the spices in a dry skillet until fragrant and just beginning to brown. Be careful not to burn them. Grind the cumin, coriander, and allspice in a mortar and pestle. The cinnamon is difficult to grind in a mortar and pestle, so use a coffee grinder if you have one, or just simmer the whole piece of cinnamon bark in the stock. After the first hour has passed, taste the chili, and adjust the seasoning (it may require a bit more salt). Add the remaining ingredients. Simmer gently on the stove top, covered, stirring occasionally, until the beef is very tender—about another 1-½ to 2 hours. ISI Get Get the the same same discount discount off your ad you off your ad you give give to to our senior readers! our senior readers! Up to 70% Off up to 70% off OFFER SENIOR DISCOUNTS? ADVERTISE HERE! GIVE US A CALL AT: GIVE US A CALL AT: 866-360-5683 800-360-5683 800-672-8477