Texas Red Chili
Prep
25m
Cook
1h 30m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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.
Nutrition facts
Per Serving
| Kcal: | 812 kcal |
| Fibers (g): | 6.1g |
| Sodium (mg): | 2263mg |
| Carbs: | 20.6g |
| Sugar (g): | 12g |
| Fat: | 40.2g |
| Saturated fat (g): | 13.5g |
| Cholesterol: | 239mg |
| Proteins: | 87.7g |
