Chili Our Way

Recipe Ingredients

1/2 cup	55g / 1.9oz	Celery; trim - dice
1/4 cup	15g / 0.5oz	Green onions; trim - dice
2 tablespoons	30ml	Lime juice
1/8 cup	11g / 0.4oz	Fresh parsley - minced
1 3/4 tablespoons	26ml	Cilantro - minced
		Salt and pepper
1/2 oz	14g	Sun-dried tomatoes - soak 1
1		Boiling water
10		Garlic
15 oz	426g	Part-skim ricotta cheese
1/2 lb	227g / 8oz	Part-skim mozzarella cheese - shredded
1		Light cream cheese - cubed
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground black pepper
2/3 cup	157ml	Fresh anise basil

Recipe Instructions

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor.

In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute.

Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips.

Source:
Gebhardt's Mexican Cookery for American Homes (1936)

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