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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Chili-Corn Sauce
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.)


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