chili
[main dishes]

Meat, meat, and then add meat.

• 2 pounds ground round beef
• 1 pound Italian sausages, skinned and crumbled
• 5 tablespoons vegetable oil
• 4 cups beef stock
• 1 teaspoon saffron threads
• 2 cups coarsely chopped onions
• 2 tablespoons finely chopped garlic
• Some fresh chilies, chopped to form a rough puree
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• One 6-ounce can tomato paste
• One 30-ounce can red kidney beans, drained

1. In a large heavy skillet, brown the ground meat and sausage in 2 tablespoons of the oil. Transfer to a 4-quart pot. In the same skillet, add the beef stock and bring to a boil.
2. Remove the stock from the heat, then crumble the saffron and add to the stock. Set this aside.
3. Add the remaining 3 tablespoons of oil to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from the heat.
4. To the second skillet add the chilies and seasonings. Stir together.
5. Add the tomato paste and beef stock to the second skillet. Mix together thoroughly, then add this to the meat and bring to a boil. Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours.
6. Add the beans 10 minutes before completion.
   Posted March 13, 2005