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Texas-Style Chili
It may be called chili, but it'll warm you all over. |
Prep: 15 minutes
Cook: 2 hours
Servings: Serves 6
| 2 |
lbs. sirloin steak, cut into 1/2-inch cubes |
| 2 |
Tbsp. vegetable oil |
| 3 |
medium onions, chopped |
| 2 |
cloves garlic, crushed |
| 1 |
can (28 ounces) tomatoes, undrained |
| 1 |
can (6 ounces) tomato paste |
| 1 |
can (4 ounces) chopped green chiles |
| 3 |
Tbsp. chili powder |
| 1 |
Tbsp. ground cumin |
| 2-1/2 |
tsp. salt |
| 6 |
whole cloves |
| 1/4 |
tsp. cayenne pepper, or to taste |
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In a Dutch oven heat the vegetable oil over medium-high heat. Add onions and garlic saute until onions are tender, about 5 minutes, stirring occasionally. |
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Add cubed beef and cook until no longer pink. |
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Add the tomatoes, tomato paste, chiles, chili powder, ground cumin, salt, cloves and cayenne pepper. |
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Reduce heat to low. Simmer, covered, for about 2 hours, stirring occasionally. |
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| Beans or no beans is the great chili debate. If you like, add 2 cans (15 ounces each) pinto or red kidney beans at the end of the cooking time, and cook until heated through. |
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| You may substitute ground beef for the sirloin. You may also want to try a coarse ground beef sometimes referred to as "ground for chili". |
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| Need help with this recipe? Go to:
Braising |
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