Sunday, December 18, 2011

Beef Chili - Texas Style

Copyright 2011 LtDan'sKitchen blogs
My concept of Chili involves chunks of beef and white beans but I have been lately introduced to a version of Chili where it is all meat. This is what is referred to as Texas style. I must have watched chili cookoff shows a lot more than necessary because I'm now leaning towards the pure beef chili as opposed to the TexMex version of the dish with beans. I also watched an episode of Barefoot Contessa a couple of months ago where she featured the award-winning Chili Con Carne recipe of her friend, Devon, where coffee and basil leaves were two ingredients that were added to the dish to give the traditional version a twist. That recipe also had beans and I have made it once minus the beans and it was actually pretty good. 

This version I'm presenting is a combination of the Texas-style chili and partly Devon's award winning recipe in a "taking the best from both recipes" type of situation. This is something that is definitely worth a try especially during this winter season. Served with a semisweet version of corn bread, this thick spicy stew is just perfect in its simplicity. Hold off or use less of the cayenne pepper if you cannot stand the heat. Also, if you do have the urge to add more toppings, I suggest a mound of shredded Pepper Jack or Mozzarella cheese and a sprig of cilantro. 

Beef Chili - Texas Style

Copyright 2011 LtDan'sKitchen blogs
3 lbs beef cubed in 1-inch size
1 onion diced
3 garlic cloves, minced
2 green peppers, diced
2 28-oz canned diced tomatoes
2 cups beef broth
1/3 cup tomato paste
2 Serrano peppers, seeded and diced
1/3 cup chili powder (Chili, Hatch New Mexico and pepper flakes combo)
1 tsp cayenne powder
1 tsp oregano
1 tbsp espresso powder
1 tsp cumin
4 tbsp olive oil

1. In a large pot over medium high heat, brown the beef cubes with 2 tbsp 
    of olive oil. Do this in batches. Set aside. 

2. In the same pot, add the remaining olive oil and saute the garlic, onion, 
    Serrano and green peppers until softened. Season with salt and pepper. 

3. Add the chili powder, cayenne powder, oregano, cumin and espresso 
    powder and saute for one minute. Add the diced tomatoes and the 
    browned beef and season with salt and pepper.  

4. Add 2 cups of beef broth and bring the stew to a boil. Lower the heat 
    and simmer covered for 1 hour. Add the tomato paste and continue to 
    simmer until the beef is tender. Serve with shredded cheese and a sprig 
    of cilantro. 

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