• Ingredients: 35
  • Serves: 12

Beef picadillo chili with large onions, chopped, garlic cloves, minced, vegetable oil, chili powder, ground cumin, cayenne, cinnamon, , water, beef broth, a 28-ounce can tomatoes including the juice, puréed coarse, salt, or to taste, raisins, pimiento-stuffed green olives, sliced, fresh or pickled jalapeño, or to taste, seeded and minced, 19-ounce can kidney beans, rinsed and drained, chopped fresh coriander.

Ingredients

  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 3 tbsps. vegetable oil
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 1/2 tsp. cayenne
  • 1/2 tsp. cinnamon
  • 4 pounds boneless beef chuck, cut into 1/2-inch pcs.
  • 3 cups water
  • 2 cups beef broth
  • a 28-ounce can tomatoes including the juice, puréed coarse
  • 1 tsp. salt, or to taste
  • 3/4 cup raisins
  • 1/2 cup pimiento-stuffed green olives, sliced
  • 1 fresh or pickled jalapeño, or to taste, seeded and minced
  • 1 19-ounce can kidney beans, rinsed and drained
  • 1/3 cup chopped fresh coriander

For the broth

  • *available at Japanese markets

For frizzled leeks

  • white and pale green parts of 1/2 pound leeks , cut crosswise into 2-inch pcs.
  • vegetable oil for deep-frying

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds.

    For this step you will need

  2. Step 2 Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours.

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  3. Step 3 Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender.

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  4. Step 4 Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander.

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  5. Step 5 The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

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