Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Chili-Corn Sauce
spacer
Difficulty Level: Medium
Recipe Id: USA1008

Chili-Corn Sauce

  • 1 med. Onion, top and bottom cut off and reserved
  • 1 Red Bell Pepper, top and bottom cut off and reserved
  • 1 Green Bell Pepper, top and bottom cut off and reserved
  • 2 fresh ears of Yellow Corn
  • 2 tblsp. Oil, vegetable (or more)
  • 12 oz Beef, stew meat, (shin, chuck, or round) cut into 1-inch cubes
  • 1 tblsp Garlic, finely chopped
  • 2 1/2 tblsp Chili powder
  • 1 tsp. Crushed Red Pepper
  • 1 tsp. Ground Black Pepper
  • 1/2 c. Dry Vermouth OR Dry White Wine
  • 4 c. Veal Stock
  • 3 c. Heavy Cream

  1. Coarsely chop the reserved trimmings from your onions and peppers; set aside.
  2. Cut the whole onion and peppers into a neat fine dice; set aside.
  3. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.
  4. In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)
  5. Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
  6. Add the garlic to the mixture and toss 2 minutes.
  7. Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
  8. Add the vermouth and reduce the mixture for 2 minutes.
  9. Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.
  10. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)
  11. Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.)
  12. Remove and discard corncobs.
  13. Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes.

(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)


spacer



© 2020 Atomic Gourmet - Powered by infaCORE™