California Gilroy Super Garlic Chili
This chili has enough of a punch that you don't want to serve anything elaborate on the side. We like it best in a bowl with a few boiled potatoes or white rice, or with lengths of sturdy French bread for mopping sauce and using as a bed for the whole cloves of garlic retrieved from the bowl.
6 dried California chiles
One 28-ounce can tomatillos, drained
1/2 cup olive oil
3 large garlic bulbs, separated into cloves (40 to 50 cloves)
1/2 cup chopped onions
2 pounds chuck roast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, skinned and diced
1 cup chopped fresh basil
1) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, process or puree the chiles and tomatillos. Set aside.
2) Heat the oil in a heavy skillet. Peel the garlic cloves and sauté them until they are soft and just barely begin to brown. Add the onions and cook until soft. Add the beef, salt, and pepper, stirring to brown the beef on all sides. Pour off the excess fat. Add the chile puree and the tomato. Stir in the basil and simmer uncovered 30 minutes, stirring often.
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Excerpted from CHILI NATION by Jane Stern Copyright© 1998 by Jane and Michael Stern. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.