Name: Texas Red Chili
Prep time: 25 min
Cook time: 1 h 30 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 2 1/2, lbs ,beef sirloin, or stew meat; , ,coarsely ground black pepper; 1, tsp ,corn oil; 3, slices ,bacon; 1, large ,yellow onion, finely chopped; 1, large ,green pepper, chopped; 2, medium ,jalapeno peppers, seeded and minced; 2, Tbs ,garlic, minced; 3 1/4, cup ,beef broth or stock; 2, 14 ounce cans ,crushed tomatoes; 2, ,bay leaves; 1, ,stick cinnamon; 2, Tbs ,ancho chili, ground; 1, Tbs ,pasilla chili, ground; 2, tsp ,cumin, ground; 1 1/2, Tbs ,brown sugar; 1, Tbs ,dried oregano; 1, Tbs ,lime; 2, Tbs ,fresh cilantro, chopped; , ,shredded cheddar cheese; , ,red onion, finely diced.

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Easy

Fairly cheap

Prep

25m

Cook

1h 30m

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 4 Serving(s)

Texas Red Chili

2 1/2 lbs beef sirloin, or stew meat
coarsely ground black pepper
1 tsp corn oil
3 slices bacon
1 large yellow onion, finely chopped
1 large green pepper, chopped
2 medium jalapeno peppers, seeded and minced
2 Tbs garlic, minced
3 1/4 cup beef broth or stock
2 14 ounce cans crushed tomatoes
2 bay leaves
1 stick cinnamon
2 Tbs ancho chili, ground
1 Tbs pasilla chili, ground
2 tsp cumin, ground
1 1/2 Tbs brown sugar
1 Tbs dried oregano
1 Tbs lime
2 Tbs fresh cilantro, chopped

Garnish

shredded cheddar cheese
red onion, finely diced.

Texas Red Chili Directions

Tim the fat and membrane from the meat and cut into 1 inch cubes, seasoning the meat with 1 teaspoon each of salt and pepper.
In a large Dutch oven, heat oil and add the bacon, cooking on high until brown and crispy.
Remove the bacon and place on a paper towel line plate, and set aside.
Keep the bacon fat in the pan and cook beef in batches until browns on all sides.
Be careful not to overcrowd the pot or else the mean won't brown well.
Take the meat out and place in a bowl to collect the juices.
Put the onions, green peppers, and jalapenos into the pot and stir to coat juices with vegetables, while scraping the cracklings on the sides of the pot.
Season the vegetables with salt and pepper, cook until soft.
Add garlic and cook for 1 minute longer.
Add the meat and juices into the pot.
Add broth, one can of tomatoes, bay leaves, cinnamon sticks, chilies, cumin, and brown sugar.
Stir well, cover and bring to a boil.
Then crack the lid a little and lower the heat to medium low and let simmer for 90 minutes or until the beef is tender but still holds its shape.
Add the second can of tomatoes to the pot and stir, simmering for another 30 minutes.
Turn of the heat.
Finish by adding the oregano, lime juice and cilantro.
Fish out the cinnamon stick and bay leaves.
Check the seasonings add salt and pepper to taste.
Stir well and ladle the chili into bowl.
Top chili with shopped red onions and cheddar cheese.