MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyril Neville's Chile Gumbo
 Categories: Beef, Chilies, Rice, Vegetables, Herbs
      Yield: 12 Servings
 
    1/2 c  Toasted flour (see
           - directions)
      2    Dried Ancho chilies
      2    Dried Guajillo chilies
      1 c  Dark beer
      2 tb Olive oil
     10 oz Andouille sausage
      2 ts Cumin
      1 lb Coarse ground sirloin
      2 c  Diced onion
      1 c  Diced bell pepper
      1 c  Diced celery
      3 cl Garlic (large); minced or
           - pressed
    1/3 c  Oil
      2 tb Red ground chilies
 14 1/2 oz Can of diced tomatoes
      2 c  Beef broth
      2 tb Red wine vinegar
      2 tb Cajun seasoning
           Salt and pepper
           Cooked rice
           Limes
           Louisiana hot sauce to
           - serve
 
  Toast the flour - we do this in big batches so it is
  always on hand. (It's great for roux, gravy, etoufee, or
  whatever you might need to thicken and make delicious.)
  
  Heat the oven to 350ºF/175ºC. Put a couple of cups of AP
  flour in a baking dish -- I use a 9" x 13" metal cake
  pan. Stir every 20 minutes until it gets nice and toasty
  ~- about an hour to an hour and a half. Test by mixing a
  little with some oil -- it should turn a very deep
  chocolate brown. Store in in the pantry in a jar and you
  will be happy every time you pull it out!
  
  Remove the seeds and stems from the chilies and chop
  them up. Put them in a bowl and pour the beer in. Let
  them soak. Heat the olive oil in your chilli pot. Cut
  up the andouille and brown it in the oil. Remove it.
  Toast the cumin in the remaining fat for a minute or
  so, then add in the chilli meat and season with a good
  pinch of salt and pepper. When it is browned, put it
  with the sausage. Put the onions in the pot and get
  them sweated, then add the celery, peppers and garlic.
  Cook all of that for a few minutes until it is just
  starting to soften, then add the vegetable oil and
  toasted flour. Stir that around for a minute or so,
  then add the chile powder and tomatoes and cook for
  a few more minutes. Follow your nose -- everything
  should smell rich and toasty and not at all raw. Add
  the chilies and beer, and put the meat and any juices
  back in the pot. Stir it all, then add the beef broth
  and vinegar. When that is all simmering away, stir in
  a tablespoon of the Cajun seasoning. Let it simmer a
  bit, taste, and see if you want more -- this is all a
  tasting game, as your chilies, seasoning, and personal
  preference will vary. Turn the heat to low and let your
  pot simmer for at least a half hour -- it gets better
  with time. When you are ready to serve, put rice in
  your bowl, then chili gumbo. Squeeze just a bit of lime
  and add a dash of Louisiana hot sauce -- those two
  things really give it a final fabulous kick. That's it!
  
  Enjoy!
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
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