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 chili 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 chili 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

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