Williams Sonoma Guide to Good Cooking

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Common Ground | 1996-06-26 | 72KB | 374 lines

>CGDC Berkeley-BookItalic Chili con Carne Berkeley-BookItalic Chili con Carne Berkeley-Italic This famous Tex-Mex dish was undoubtedly inspired by the meat- and-chili stews of Mexico. Beans are included in this version, making it a hearty one- dish meal. If you like, serve with white rice, a side salad, Tortilla Chips and cold beer. Futura-Book Futura-BookOblique Per Serving +9B Calories: Protein: Carbohydrates: Total Fat: Saturated: Monounsaturated: Polyunsaturated: Cholesterol: Sodium: Dietary Fiber: Futura-Book Cutting onions Mincing garlic Berkeley-Italic Serves Berkeley-Medium dried chilies place saucepan water. P>Bring to a boil over high heat, reduce the heat to medium-low, *F>cover and simmer until the chilies are soft, about 15 minutes. *G<Drain, reserving the water, and, when cool enough to handle, stem the chilies. +dG7In a food processor fitted with the metal blade or in a P)blender, place the softened chilies and 1 SchneidRom cups of their cooking P1water. Process to form a smooth pur e. Set aside. +dF8In a large saucepan over medium-high heat, warm the oil. Crumble cook, stirring, until browned, )r;minutes. Using a slotted spoon, transfer the meat to a bowl and set aside. Reduce medium onion garlic )H;the pan. Saut until the onion is translucent, 2 3 minutes. P?Return the meat to the pan and add the paprika, oregano, cumin, *G?chili powder, jalape os, tomatoes and the reserved chili pur *G;Bring to a boil, reduce the heat to medium-low and add the Berkeley-Medium kidney beans. Cover simmer, stirring often, until mixture P6thickens, about 25 minutes. Season to taste with salt. Serve )m Accompany bowls chopped onion, shredded cheese tortilla chips, desired, diners taste. Futura-Book 4 dried ancho chili peppers 4 dried guajillo chili peppers or 4 additional ancho chili peppers 4 cups (32 fl oz) water 2 tblsp corn oil or other vegetable oil FuturaBookFractions lb lean ground beef 1 large onion, finely chopped 1 clove garlic, finely chopped 1 tsp paprika 1 tsp dried oregano, crumbled tsp ground cumin Futura-Book 1 tblsp chili powder, or to taste 2 canned pickled jalape o chili peppers, finely chopped )| tomatoes, drained and coarsely chopped 1 can (1 lb) kidney beans, drained chopped onion, shredded Cheddar cheese and Tortilla Chips, homemade or purchased (optional) Futura-Book grater/shredder, optional medium saucepan with lid large saucepan with lid food processor or blender slotted spoon Futura-Book Prep: Cooking: Other: Total: 30 mins 55 mins About 15 mins for making tortilla chips (optional) About 1 FuturaBookFractions if using purchased tortillas chips Berkeley-Italic Serves Berkeley-Medium )0Ainse all the dried chilies and place in a large saucepan with the PAwater. Bring to a boil over high heat, reduce the heat to medium- cover simmer until chilies soft, about minutes. P<Drain, reserving the water, and, when cool enough to handle, stem the chilies. )} processor fitted metal blade blender, P=place the softened chilies and 3 cups of their cooking water. *G*Process to form a smooth pur e. Set aside. +dF8In a large saucepan or Dutch oven over medium-high heat, P@warm the oil. Crumble in the beef and cook, stirring, until well *G>browned, 5 7 minutes. Using a slotted spoon, transfer the meat to a bowl and set aside. Reduce medium onions garlic )E=the pan. Saut until the onions are translucent, 3 5 minutes. P?Return the meat to the pan and add the paprika, oregano, cumin, *G?chili powder, jalape os, tomatoes and the reserved chili pur Bring boil, reduce medium-low Berkeley-Medium kidney beans. Cover simmer, stirring often, until mixture P6thickens, about 30 minutes. Season to taste with salt. Serve )m Accompany bowls chopped onion, shredded cheese tortilla chips, desired, diners taste. Futura-Book 8 dried ancho chili peppers 8 dried guajillo chili peppers or 8 additional ancho chili peppers 2 qt water FuturaBookFractions cup (2 fl oz) corn oil or other vegetable oil 3 lb lean ground beef 2 large onions, finely chopped 2 cloves garlic, finely chopped 2 tsp paprika 2 tsp dried oregano, crumbled 1 tblsp ground cumin Futura-Book 2 tblsp chili powder, or to taste 4 canned pickled jalape o chili peppers, finely chopped 2 cans (1 lb each) plum tomatoes, drained and coarsely chopped 2 cans (1 lb each) kidney beans, drained chopped onion, shredded Cheddar cheese and Tortilla Chips, homemade or purchased (optional) Futura-Book grater/shredder, optional large saucepan with lid large saucepan or Dutch oven with lid food processor or blender slotted spoon Futura-Book Prep: Cooking: Other: Total: 35 mins About 1 hr About 15 mins for making tortilla chips (optional) About 1 FuturaBookFractions if using *C purchased tortilla chips ` @p` Dummy Font Berkeley-BookItalic Berkeley-Italic Futura-Book &em jf i "0j j "Kk k."Tl ~o]#9p r6$js u>%?v Futura-BookOblique &~'Ug Berkeley-Medium SchneidRom FuturaBookFractions }jzCu 1-t^L ( *s* X0ze^ n5Rk" o5Rk" ^2 0! m6Ql"0A )0t=5 3!4 3 .*(|O >.*[DR RK*N'K +7tXU $PFR$ temp.0001 Macintosh Maker 2.00 (Beta 45) QuarkXPress Berkeley-BookItalic Berkeley-Italic Berkeley-Medium Futura-Book Futura-BookOblique FuturaBookFractions SchneidRom ries: TG L-C03 Protein Carbohydwrat Total F Satuu Monounsm esterol Sodiu tary Fib utting onions TQ17s&b !garlicV TQ5}7 ho chili peppers guajillC< `5?G?Y7w corn oilRS1O veg_ ble eefR2B10 clove $S1G| ('papr ikaR2P oregan cuwminR2C74 4owderBR plum to matoes, inedBR kidney b ^G/saltR2S -GChedda=r 0eeseqS4@ Tortz0a C hipsBA08 r/wshr~`erE saucoepan aS0/ . food pro_cesso spoon PrepG ( Cook Othh% Zj?|? +O=Ot k\OnJ Vt0_B[ utch "HLNK FLLFL ROFST ^PERS jPFR vPLAT