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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, being sure to let meat
brown before moving – each batch should take about 8 to 10 minutes. Reserve all browned
meat in a stainless mixing bowl.
Add chopped onions and pepper to stockpot. Sauté for about 3 minutes. Stir in the chopped
garlic and continue to sauté for another 4 to 5 minutes until all vegetables are soft. Add the
chili powder, paprika, and dried oregano to the vegetables and then stir in the reserved meat.