The Food Lab: Better Home Cooking Through Science

(Nandana) #1

Kosher salt
2 chipotle chiles packed in adobo, finely chopped
2 anchovy fillets, mashed to a paste with the back of a
fork
½ cup Chile Paste (here) or ¼ cup chili powder
1 tablespoon ground cumin
½ cup tomato paste
2 pounds boneless ground chuck
One 28-ounce can whole tomatoes, drained and chopped
into ½-inch pieces
One 15-ounce can red kidney beans, drained
1 cup homemade or low-sodium canned chicken stock, or
water
2 to 3 tablespoons instant cornmeal (such as Maseca)
2 tablespoons whiskey, vodka, or brandy (optional)
Freshly ground black pepper
Garnishes as desired (see the headnote)




  1.  Melt    the butter  in  a   large   Dutch   oven    over    medium-high

    heat. Add the onions, garlic, oregano, and a pinch of salt
    and cook, stirring frequently until the onions are light
    golden brown, about 5 minutes. Add the chipotles,
    anchovies, chile paste, and cumin and cook, stirring, until
    aromatic, about 1 minute. Add the tomato paste and
    cook, stirring until homogeneous, about 1 minute.



  2. Add the ground beef and cook, using a wooden spoon to
    break up the beef into pieces and stirring frequently, until
    no longer pink (do not try to brown the beef), about 5
    minutes. Add the tomatoes, beans, stock, and cornmeal

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