Beef Chili-beef Chili
1.
Place the dried chilies in a pan and roast them until they are charred and fragrant, don't turn black, they will be bitter. Season the cut beef evenly with salt and black pepper.
2.
Mix ground cumin, dried chilies, and oregano, and use a mortar to finely crush them, or use a coffee grinder for more.
3.
Mix ground cumin, dried chilies, and oregano, and use a mortar to finely crush them, or use a coffee grinder for more.
4.
Use a food processor to smash the onions and red peppers (5 pusles at a medium speed), or chop them by hand until finely, set aside and set aside.
5.
Heat a small amount of olive oil in the frying pan until smoke comes out, quickly fry the surface of the beef cubes in 3 batches until the caramel color, and wait for the pot to return to a higher temperature each time after the meat is filled, and then fry the next batch.
6.
In another saucepan, add 2tbs of olive oil to preheat, add finely chopped onions and peppers, and stir fry over medium-low heat until fragrant and darker in color, about 10 minutes. There will be a caramel sticky message on the bottom of the pot, which will add a lot of color to the soup. (Slow stir-frying can make the vegetables thoroughly fragrant, the effect is obvious, don't worry)
7.
Add the ground cumin, oregano, dried chilies, and cocoa powder, and stir-fry for 2 minutes. Finally, add the chopped garlic and stir-fry for 30 seconds.
8.
Put in crushed canned tomatoes (half a can), stir-fry on medium heat to collect the juice, about 10 minutes, or until the sauce can separate a line when the wooden spoon is across the bottom of the pot. (When the temperature rises, the aroma of the tomato will be stronger, the acidity of the soup will decrease, the natural sweetness from the tomato will be concentrated, and the lack of time will have a raw tomato flavor, which will be very bad for stews)
9.
Put back the beef and the gravy in the plate, stir well, add the broth until it is less than the beef, scrape the caramel-colored lumps at the bottom of the pot, simmer slowly or use a pressure cooker, until the beef is tender but still chunky.
10.
Put back the beef and the gravy in the plate, stir well, add the broth until it is less than the beef, scrape the caramel-colored lumps at the bottom of the pot, simmer slowly or use a pressure cooker, until the beef is tender but still chunky.
11.
After the meat is soft and tender, add corn flour to the water to mix, pour into the pot in 3 times, keep stirring, the soup will become thick, you can add water or stock to adjust the thickness. Salt to taste. Add half a can of beans and cook for another 15 minutes. Keep stirring during this period. After adding corn flour, the bottom will become sticky. (The picture shows the final viscosity)
12.
Serve with fresh coriander and enjoy!
13.
Don't forget to cook white rice, chili and white rice will never be separated!
