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Full Online Book HomeLearning KitchenEthnic_misc - Alaskan Line Camp Chili And Biscuits
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Ethnic_misc - Alaskan Line Camp Chili And Biscuits Post by :punter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :875

Click below to download : Ethnic_misc - Alaskan Line Camp Chili And Biscuits (Format : PDF)

Ethnic_misc - Alaskan Line Camp Chili And Biscuits

4 ancho chiles, dried
4 chipotle chiles, dried
1 cup flat beer
1 to 1-1/2 cups tomato sauce
2 cloves of garlic, minced
1 cup onions, chopped
1/4 cup vegetable oil
1 cup carrots, cut into 1/4-inch slices
1 cup parsnips, cut into 1/4-inch slices
1-1/2 lbs sirloin steak, trimmed of fat and cut into 1/2-inch cubes
1 teaspoon cumin, ground
1/2 teaspoon black pepper, freshly ground
1-1/2 teaspoons salt
1 tablespoon Worcestershire sauce
Biscuits (recipe below)

Cover dried chiles with boiling water. Let stand until soft (about 30 minutes), then remove stems and seeds. Place chiles in food processor, then puree with 1 cup each of beer and tomato sauce and set aside.

Meanwhile, sauté garlic and onions in vegetable oil in a deep heavy skillet, until onions begin to soften. Add carrots and parsnips, then sauté until soft (about 7 to 10 minutes). Add steak, stirring until it browns. Add pureed chiles and spices to skillet. Simmer uncovered for 10 minutes, stirring often and adding more tomato sauce as needed to keep chili from sticking.Keep chili warm while preparing biscuits.

2 cups flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup solid vegetable shortening
2/3 to 3/4 cup milk

Preheat oven to 450 °F.

Combine all dry ingredients in a large bowl. Cut in shortening until mixture turns to crumbs. Pour in milk, stirring just long enough to make a dough that holds together.

On a lightly floured board, knead dough exactly 12 times. Pat out dough about 3/4-inch thick, then cut into 2-inch rounds, using a cookie cutter or drinking glass dipped in flour. Re-roll any scraps to cut more biscuits. You will end up with 5 or 6 biscuits.

Pour chili into a 2- to 2-1/2-quart casserole. Top with 5 or 6 biscuits, which must be squeezed together to fit in one layer. Bake until biscuits are light brown (about 20 minutes). Serve at once.

Source: Jane & Michael Stern, "Chili Nation: Ultimate Chili Cookbook with Recipes from Every State in Nation" (NY: Broadway Books, 1998)

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200 grams dry kidney beansSalt and pepper to taste1/2 onion1 carrot 2 tablespoons pork lard150 grams white or black butifarra, cut into pieces6 eggsSoak beans in water overnight. Cook beans with onion and carrot in water to cover and salt and pepper, until very tender. Drain beans well strain well and discard onion and carrot. In a skillet melt lard and fry butifarra together with beans.In a small bowl, beat eggs with a little salt.Pour beaten eggs into a separate greased skillet, forming a flat tortilla. Turn tortilla when browned and brown other side. Serve immediately with