• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chili-Corn Sauce - Master Chefs

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 md Onion, top and bottom cut
  • -- off and reserved
  • 1 Pepper, red bell, top and
  • -- bottom cut off and re-
  • -- served
  • 1 Pepper, green bell, top
  • -- and bottom cut off and
  • -- reserved
  • 2 Corn, ears
  • 2 tb Oil, vegetable or more
  • 12 oz Beef, stew meat, (shin,
  • -- chuck, or round) cut
  • -- 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


* Recipe for VEAL STOCK follows in another recipe file.

For Chili-Corn Sauce:

Coarsely chop the reserved trimmings from your onions and
peppers; set aside.

Cut the whole onion and peppers into a neat fine dice; set aside.

With a small paring knife remove the corn kernels from the cob,
reserving the cobs, and combine kernels with the diced vegetable

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.)

Add the chopped vegetable trimmings to the meat and toss 4 to 5

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black pepper to the
mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2 minutes.

Add the Veal Stock and reserved corncobs and bring the mixture to
a boil, stirring.

Boil mixture gently, skimming any fat from the surface
frequently, until the stock has reduced to a light syrupy consistency
(20 minutes or more.)

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.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan, add corn and
vegetable mixture to strained liquid, boil for 2 minutes, and set

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