Recipe: Red Chile Stew (using homemade chili powder, Cuisinart recipe)

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."

1 pound beef stew meat
1 1/4 teaspoons kosher salt, divided use
1 teaspoon freshly ground pepper
1/2 teaspoon vegetable oil
2 medium onions, cut into small dice
1 large red pepper, cut into small dice
3 garlic cloves, finely chopped
1/4 cup red chili powder (see recipe)
1 tablespoon paprika
1 teaspoon dried oregano
1 cup beer
1 (28 ounces) can plum tomatoes, roughly chopped
2 chipotle peppers, pureed
2 cups chicken or beef stock
2 medium red potatoes, peeled and cut into 1-inch cubes* (about 2 cups diced)
1 (15 ounce) can red beans, rinsed and drained

Season the beef all over with 1/4 teaspoon of salt and the 1/4 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. Saute for about 3 minutes.

Stir in the chopped garlic and continue to saute 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.

Stir in the beer and let simmer until almost completely reduced.

Add the canned tomatoes, pureed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely tender.

Once tender, add the potatoes and beans to the stew and continue to simmer for an additional 45 minutes.

Stew is ready to serve at this point. Flavors are even better, however, the following day.

*Once potatoes are peeled and cut, keep them submerged in cold water until they are needed.

Makes 8 cups

Nutritional information per serving (1 cup):
Calories 354 (45% from fat); carb. 20g; pro. 29g; fat 18g; sat. fat 6g; chol. 79mg; sod. 555mg; calc. 53mg; fiber 5g

Makes 1/4 cup
Source: Cuisinart Spice and Nut Grinder Manual, Model SG-10