Chili-Corn Sauce - Master Chefs
| Yield: | 4 Servings |
| Categories: | Sauces, Basics |
| 1 | md | Onion, top and bottom cut |
| DIVIDER | -- off and reserved | |
| 1 | Pepper, red bell, top and | |
| DIVIDER | -- bottom cut off and re- | |
| DIVIDER | -- served | |
| 1 | Pepper, green bell, top | |
| DIVIDER | -- and bottom cut off and | |
| DIVIDER | -- reserved | |
| 2 | Corn, ears | |
| 2 | tb | Oil, vegetable or more |
| 12 | oz | Beef, stew meat, (shin, |
| DIVIDER | -- chuck, or round) cut | |
| DIVIDER | -- into 1-inch cubes | |
| 1 | tb | Garlic, finely chopped |
| 2 1/2 | tb | Chili, powder |
| 1 | pn | Pepper, red, ground |
| 1 | pn | Pepper, black, ground |
| 1/2 | c | Vermouth, dry OR |
| 1/2 | c | Wine, white, dry |
| 4 | c | Stock, veal * |
| 3 | c | Cream, whipping |
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