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3/4# of 80/20 or 85/15 ground beef 1/2 of a medium onion, chopped medium one extra-large jalapeno, sliced into rings one large poblano (or Anaheim or New Mexican) pepper, chopped medium two serrano peppers, sliced into rings (for more heat) 10-oz can diced tomatoes chili seasoning of your choice, enough for 1# of meat 16 oz boiling-hot water cooking oil (avocado oil recommended for the high smoke point) 1 tsp salt, plus more to taste cayenne pepper, to taste up to 3 Tbsp masa flour Use a 10-inch stainless steel or enameled skillet (10-inch top diameter, 8-inch bottom diameter); the tomatoes in the recipe can damage the seasoning on a cast iron skillet. Cook mise en place, preparing all ingredients in advance so that you can give the cook your full attention. Easiest veggie prep: Cut ends off onion and peel; cut in half from top to bottom; place one half cut side down and cut small sections top-to-bottom as for Julienne slices; stack several sections and chop end-to end. Remove core from poblano cut in half top to bottom, then cut halves in half top to bottom, then slice each quarter into long thin strips; stack strips and chop end-to end. Begin heating water. Wet skillet well with oil. Add ground beef, place on medium heat source and crumble and brown well. Remove from heat and drain off grease as well as possible. Add onion, peppers, tomatoes, chili seasoning and water and mix well. Return to medium heat and bring to a simmer. Add salt and cayenne pepper to taste. Simmer, stirring often to prevent sticking, for 30 minutes or until most liquid is absorbed. Remove from heat and thicken with small additions of masa flour, stirring well between additions, until as thick as desired. Serves two. To double, use 12-inch skillet. This recipe was added: 29 May 2023 |