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3.75 lbs coarse grind ground chuck 1 lb. liver, either chicken or beef 1 large yellow onion, diced 1 lb red kidney beans 1 15 oz. can Fava beans 15 oz beef broth 15 oz chicken broth 24 oz can diced tomatoes 1 large tomato, diced Cumin Ground chipotle chile Ground ancho chile Ground Anaheim chile Seasoned salt Paprika Fresh cilantro Fresh thyme Minced garlic Rubbed sage Ground oregano 12 oz. Chianti 2 oz tequila 2 oz red wine vinegar 1 pork chop
Soak beans in 6 cups cold water overnight.
Brown ground chuck in a large (3 gal.) stock pot. While browning, begin first seasoning: add 1 tbsp. cumin, 1 tsp minced garlic, 1 tsp seasoned salt, ½ tsp chipotle and ancho chile. When brown, add diced tomatoes and onion, chicken and beef stock. Drain water from beans; add beans. Add liver and porkchop.
Begin second seasoning: mince 4-5 8-inch stalks cilantro and thyme; add to mixture. Add 2 tbsp. cumin, 1 tbsp. minced garlic, 1 tbsp. seasoned salt, 1 tsp chipotle and ancho chile, 1 tsp sage, 1 tsp oregano, 1 tbsp paprika. Add wine and vinegar. Bring to boil.
When boiling, begin third seasoning: mince 4-5 8-inch stalks cilantro and thyme, and add to mixture. Add 1 tbsp. cumin, 1 tbsp paprika, 1 tsp seasoned salt, ½ tsp chipotle and ancho chile. Boil for ½ hour covered. Reduce heat to simmer, uncover.
Begin final seasoning: add ½ tsp Anaheim chile. Add tequila. Simmer until thick stew-about 1 to 2 hours.
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