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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
1 onion diced
3 garlic cloves, minced
2 green peppers, diced
2 28-oz canned diced tomatoes
2 cups beef broth
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.
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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