As summer has turned to fall it has become chili. Not chilly, but chili!
I host a chili cook-off every January and this year I have committed to trying a few chili recipes before the contest.
This first one is right up my alley. Cubes of beef, no beans to get in the way and a good dose of heat is my kind of chili!
In posts over the next several months I will be making several chilis from recipes provided by users. If you have a great chili recipe, send it to me at rantingchef@yahoo.com and I may make it for the blog!
I did drop the spice down just a bit to suit the tastes of my family.
I neglected to get a picture of the ingredients (bad blogger…bad…bad…bad…). Here the beef cubes are frying up.
Onions and spices.
The liquids.
Cooking down.
Yum!
Texas Style Chili
Prep Time: 25 min | Cook Time: 2 hr 30 min | Makes: 6 to 8 servings | Difficulty: Intermediate
Ingredients:
- 1/4 cup rendered bacon grease or vegetable oil
- 3 pound tri-tip or boneless sirloin or chuck roast, cubed
- 1 large white onion, chopped
- 3 large jalapeno or serrano peppers, stemmed, seeded and chopped
- 5 cloves garlic, peeled and crushed
- 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
- 6 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 large tomatoes, peeled, seeded, and chopped
- 1 (12-ounce) bottle Lone Star or Shiner Bock beer
- 2 ounces tequila
- 3 chipotle chiles in adobo, chopped
- 4 to 5 cups beef stock
- 1/4 cup to 6 tablespooons masa harina
- Chopped fresh cilantro leaves, garnish
- Finely chopped white onions, garnish
- Sour cream, garnish
- Fresh hot cornbread, accompaniment
Directions:
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread
Source: http://www.foodnetwork.com/recipes/emeril-live/texas-style-chili-recipe/index.html
love chili, hotter the better.
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So many chilis and so little time!
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I like that there are no beans in this. Sounds delicious!
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We spent 4 delicious years living in Texas. I’m going to try this. Thanks for the post.
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It’s snowy this week in MT so we have our first fall batch of chili on the stove already…will have to try this one! Thanks!
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OMG that looks and sounds delicious!!!!
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Very much like what we cook here in Pakistan.
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Sure wish I had some of this for tonight’s dinner. It would be perfect on a chilly evening in front of the fire.
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Excuse me whilst I pick my jaw up off the ground -_-
..Also my kind of chilli!
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You had me at “Texas!”
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I do love a good chili. And this one has my two favourite chili spices: cumin and oregano.
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Yummy!!! This looks so good. I love this time of year, leaves falling and yummy soups to keep us warm. I’m going to have to try this!
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LOVE Texas style chili – and yours looks spectacular. I posted my 2-day chili today. It’s about as complex as your however, in order to eat mine, you have to let it mellow for 24 hours or it just tastes awful! I’m going to give yours a try next game day – I like the addition of tequila and look forward to what enhancement that offers. Thanks!
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This sounds so good. Might be a bit fiery for my wife but seems right up my street.
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And that’s real chili; no beans with cubes of beef!
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