Old world chili stew

Old World Chili Stew

Yield:

Ingredients:

• 1 lb diced brisket or stew meat
• 2 carrots, shredded on the large holes of a box grater
• 1 yellow onion, diced
• 2 poblano, diced
• 3 Tbsp House Chili Powder
  • 2 Tbsp House Mix
  • 2 tsp Ground Comino
  • ½ tsp Mexican Oregano
  • ¼ tsp Pepper Blend
  • ¼ tsp Black Pepper
• 3 Tbsp granulated beef bouillon
• 10-15 oz can diced tomatoes
  • I normally use Rotel for the extra heat
• 1 cup beef stock, unsalted
• 1 pkg unflavored gelatin, bloomed and dissolved in a little beef stock
• 2 Tbsp cornmeal
• 2 Tbsp Liquid Smoke (optional)
  • I like Colgin Mesquite for a cooked over the campfire feel.

Directions:

• Brown the meat in a pot over medium-high heat.
  • If the meat is lean, add 1 Tbsp fat (e.g. oil, butter, grease)
• Drain off all but about 1 Tbsp of fat or add it if needed.
• Add the carrots, onions, and peppers.
• Add the seasonings (House Chili Powder & bouillon) and stir to coat.
• Add the tomatoes (including the juices) and stock.
• Scrape the bottom of the pan to get all the brown bits.
• When the liquid in the pot just begins to bubble, reduce the heat to maintain a gentle simmer.
• Stir in gelatin, cornmeal, and liquid smoke (if using).
• Stir occasionally to prevent anything from sticking to the bottom.
• It is done when the meat is as tender as you want it to be.
• Note: If you want the liquids thicker, then add a slurry of ½-1 Tbsp cornstarch and ¼ cup water to the pot. Raise the heat and stir constantly until it thickens.
• Add salt, granulated beef bouillon, or MSG to taste.
• Serve in a bowl by itself or over cornbread.
  • We serve it over mashed potatoes sometimes too.

Garnish ideas:

• Finely Shredded Cheese (e.g. Monterey Jack, Sharp Cheddar, Asadero, or a blend of them all)
• Diced tomato
• Diced white or green onion
• Lime slices
• Cilantro
• Finely shredded Cabbage
• Thinly sliced Radish
• Thinly sliced Jalapeno or Serrano peppers
• Sour Cream
• Cornbread Sticks