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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 cup rendered bacon grease
3 lb. boneless sirloin roast, cubed
1 white onion, chopped
3 jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, crushed
5 green chiles, roasted, stemmed, seeded and chopped
6 T. chili powder
3 tomatoes, peeled, seeded, and chopped
1 T. ground cumin
2 tsp. Mexican oregano
2 tsp. salt
1 tsp. black pepper
1 12-oz. bottle beer
2 oz. tequila
3 chipotle chiles in adobo, chopped
5 c. beef stock
4 to 6 T. masa harina
chopped fresh cilantro leaves
finely chopped white onions
sour cream
Fresh hot cornbread, accompaniment
In a large heavy pot or Dutch oven, heat bacon grease over high heat.
Add meat and sear, stirring, until no longer pink.
Lower heat to medium-high; add onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, 4 to 5 minutes, or until the onions are wilted and start to color.
Add tomatoes, cumin, oregano, salt, and pepper, and cook and cook, stirring, for 1 minute
Add beer and tequila and cook, stirring, to deglaze the pan.
Add chipotles and adobo sauce and 4 cups of stock, stir well, and bring to a boil.
Reduce heat and simmer partially covered, stirring occasionally for 2 to 3 hours, or until meat is very tender.
Add the remaining cup of stock as needed if chili becomes too dry or thick.
When meat is tender and chili is ready, add masa harina, 1 teaspoon at a time, to thicken to desired consistency.
Stir well and cook after the addition of each before adding more.
Remove from heat and correct seasoning to taste.; skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
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BEEF STEW - TEXAS STYLE CHILI
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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 cup rendered bacon grease
3 lb. boneless sirloin roast, cubed
1 white onion, chopped
3 jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, crushed
5 green chiles, roasted, stemmed, seeded and chopped
6 T. chili powder
3 tomatoes, peeled, seeded, and chopped
1 T. ground cumin
2 tsp. Mexican oregano
2 tsp. salt
1 tsp. black pepper
1 12-oz. bottle beer
2 oz. tequila
3 chipotle chiles in adobo, chopped
5 c. beef stock
4 to 6 T. masa harina
chopped fresh cilantro leaves
finely chopped white onions
sour cream
Fresh hot cornbread, accompaniment
In a large heavy pot or Dutch oven, heat bacon grease over high heat.
Add meat and sear, stirring, until no longer pink.
Lower heat to medium-high; add onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, 4 to 5 minutes, or until the onions are wilted and start to color.
Add tomatoes, cumin, oregano, salt, and pepper, and cook and cook, stirring, for 1 minute
Add beer and tequila and cook, stirring, to deglaze the pan.
Add chipotles and adobo sauce and 4 cups of stock, stir well, and bring to a boil.
Reduce heat and simmer partially covered, stirring occasionally for 2 to 3 hours, or until meat is very tender.
Add the remaining cup of stock as needed if chili becomes too dry or thick.
When meat is tender and chili is ready, add masa harina, 1 teaspoon at a time, to thicken to desired consistency.
Stir well and cook after the addition of each before adding more.
Remove from heat and correct seasoning to taste.; skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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