Beef and Dried Mango Chili


 

K Kruger

TVWBB 1-Star Olympian
This recipe makes a very beef- and chile-rich chili (the ratio of both to liquid is fairly high) but gets depth and some sweetness by the addition of dried ripe mango. The meaty flavors are boosted through the use of chicken stock and base plus vegetable base; the fruit is boosted by the use of pomegranate molasses, tamarind paste and a flavoring agent/spice called amchoor--dried then ground unripe mango with a wonderful sour fruity flavor.


Beef and Dried Mango Chili


Whole dried chilies:


4 pasilla negro

4 guajillo

2 mild NM

2 medium NM

2 hot NM

(You can use your favorite chilies.)



Prep the chilies: Bring 3 c of water to a boil in a kettle. Meanwhile: Heat a med sauté pan over med-high heat till hot. Lay half the chilies in the pan (or whatever amount will just fit) and toast the chilies, pressing down on them with a spatula, briefly, then flipping them immediately. Do this quickly a few times being careful not to burn the chilies. Dump on a plate on the counter to cool; repeat with the remaining chilies.

Put the chilies in a small bowl then pour the boiling water over them. Weight with a small plate to keep them submerged. Set your timer for 10 min. When the chilies are soaked, lift each out and put on a plate to cool. Strain the water to remove whatever seeds are in it back into your sauté pan. Remove the stems from the chilies then split the chilies with your fingers. Remove and discard the seeds as best you can; they're sticky. (I am not anal about removing every seed--just mostly; I do it quickly.)

Put the chilies into the water that you strained into the pan; bring to a simmer. Allow to cook, uncovered, till the water in the pan reduces to about 1.5 c, roughly 20-25 min. Reserve.


The rest of the recipe:


1 large red bell pepper, stemmed, seeded, coarsely chopped

1 habanero, stemmed, seeded, finely chopped

3/4 c chopped roasted green chilies (canned is fine if fresh unavailable)



2 large plus 1 medium finely diced yellow onion

2 T unsalted butter

1 t dried thyme


1st dump*



5 cloves garlic, minced or pressed


3.25 lbs somewhat lean beef, such as sirloin, coarsely ground (I semi-freeze and use a food processor)

1.25 lbs beef chuck or tri-tip, cut into 1/4-1/2-inch cubes

1.25 lbs smoked brisket point, cut into 1/2-inch cubes



1 cup cheap white wine

1 can low-sat chicken stock

4 t Better than Bouillon vegetable base

6 oz dried ripe mangoes, chopped into 1-4-1/2-inch pieces (available at most Trader Joe's)

1 T pomegranate molasses (available at most Whole Foods and probably every Middle Eastern grocer)

1 T tamarind paste (available at Whole Foods and probably every Indian/Pakistani grocer)


2nd dump**


1 14oz can diced tomatoes in juice, briefly drained

1 c chopped roasted green chilies (canned, if fresh unavailable)

1 T Better than Bouillon chicken base



3rd dump***



****************************



The dumps:

*1st:

1/2 t cinnamon

1/4 t ground celery seed

1/4 t ground cloves

1 t ground coriander

1/2 t marjoram

1/2 t ground cumin



**2nd:

1 T granulated onion

2 t granulated garlic

1 t ginger powder

1 bay leaf



***3rd

1 T ground Aleppo pepper

1 t allspice

1 T ground ancho

1 T smoked paprika

1 T amchoor powder (also spelled amchur; available at better Indian/Pakistani grocers and on line)



Put the chopped fresh peppers and the roasted green chilies into a blender or food processor. Add the reserved cooked dried chilies and their water. Puree all together. It should be the consistency of thick ketchup; reserve.

Heat the butter in a large pot. When the foam has subsided, add the finely diced onion and the dried thyme, stir, reduce the heat to med and cook, stirring occasionally, till the onions are lightly browned all over. Scrape the onions to the side of the pot and add the 1st dump blend to the center, spreading it out a bit with a spoon. Let these spices cook briefly, about 15-20 secs, then stir well into the onions. Add the garlic. Cook, stirring frequently, about 1 min, till the garlic is very fragrant.

Add the cubed and the ground fresh meats and stir well. Cook, stirring occasionally, till the most of the beef has lost most of its raw look. Add the smoked point and stir in well. Continue cooking ,stirring occasionally, till all the fresh beef has lost its red color. (In chili-speak, 'graying' is the term used to mean meat cooked till it loses its raw look but doesn't brown. What happens is that the meat heats and loses some fat and moisture. The meat steams in this mix and loses its raw look. If one allowed the moisture all to evaporate, then the meat would start actual caramelization--browning. This is usually frowned upon in chili because the meat's texture changes as a result. Your choice though.) You can drain some of the fat at this point if you wish. I never do.

Add the reserved pepper puree and stir well. Add the wine, chicken stock, veg base, dried mango, pomegranate molasses, tamarind paste, and the 2nd dump mix. Stir well, bring to a simmer over med-high heat, then reduce the heat to med and simmer, uncovered, about 45 min. (See note 2)

Add the diced tomatoes and the chopped green chilies; add the chicken base. Stir well, return to a simmer over med-high heat, then reduce the heat to med/med-low and simmer gently, stirring occasionally, 90 min. Add the 3rd dump, raise the heat to med, then cook an additional 10-15 min till the desired consistency is achieved.

Adjust salt. Add several turns of the white and green peppermills. Remove the bay leaf if you can find it. Serve.

************

If making in advance (I often do), take the chili up to the point of the 3rd dump but do not make the dump. Remove the chili from the heat, then remove it from the pot and put into shallow containers to speed cooling; combine when cooled, chill.

30 min or so before you wish to serve, return the chili to the pot and heat gently to a simmer; add the 3rd dump, cook 10-15 min, gently, then check seasoning, add the white and green pepper and serve.
 

 

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