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15
Nutritional information per serving:
Calories 240 (47% from fat) • carb. 19g • pro. 15g • fat 13g
sat. fat 2g • chol. 0mg • sod. 610mg • calc. 144mg • fiber 7g
Red Chili Powder
Chili powder can be as hot or as mild as you would like; choose the chiles
accordingly – anchos are mild while habaneros and guajillos tend to be
hot.
Makes ¼ cup
3 ounces mixed dried chiles (i.e. ancho, guajillo)
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon cumin seed, toasted
¼ teaspoon cayenne powder
Toast chiles in a dry skillet over medium heat, toasting each side for a few minutes
until they are fragrant. Cool and remove seeds and skin from the chiles. Break the
chiles into 1-inch pieces. Place them in the bowl of the Cuisinart
®
Spice & Nut
Grinder. Pulse 10 times, and then process until ground, about 30 to 40 seconds. To
the ground chiles add the oregano, garlic powder, cumin, and cayenne. Grind spices
together for 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Red Chile Stew
This hearty stew has a smoky yet subtly spicy flavor. It is best served with
a side of rice, sliced avocado, sour cream, and tortillas.
Makes 8 cups
1 pound beef stew meat
1¼ teaspoons kosher salt, divided
1 teaspoon freshly ground pepper
½ teaspoon vegetable oil
2 medium onions, cut into small dice
1 large red pepper, cut into small dice
3 garlic cloves, finely chopped
¼ cup red chili powder (preceding recipe)
1 tablespoon paprika
1 teaspoon dried oregano
1 cup beer
1 can (28 ounces) plum tomatoes, roughly chopped
2 chipotle peppers, puréed
2 cups chicken or beef stock
2 medium red potatoes, peeled and cut into 1-inch cubes*
(about 2 cups diced)
1 can (15 ounces) red beans, rinsed and drained
Season the beef all over with ¼ teaspoon of salt and the ¼ teaspoon of pepper. Heat
an 8-quart stockpot over medium heat. Once hot, add the oil to pot. Brown the beef
on all sides in two batches – be careful not to overcrowd the pan. Be patient as well,
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