I was looking back through my postings here, and I can't believe I haven't posted this recipe yet... This is our version of a basic easy chili, adapted from several different recipes. So here's how an east coast Yankee makes a bowl of Texas Red.
Ingredients:
- 4 pounds of cubed "stew" beef (chuck is good)
- 1 large onion, chopped into small pieces
- 1-2 cups of green and red chilis (today I used three Anaheim mild green chilis, 1 red bell pepper and 1 jalapeno), chopped into small pieces
- 5-6 cloves of garlic, minced (or 1 tablespoon minced jar garlic)
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon ground ancho chili powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon generic "chili powder"
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- A 28 oz can of diced tomatoes in juice
- 1 square semi-sweet baker's chocolate
- 2-3 cups beef stock
- 1 bottle of beer
Steps:
1) Cut the beef into small (1/2 - 3/4 inch cubes or small pieces). In a large dutch oven, brown the beef pieces in a little bit of oil, in batches.
2) Put all the beef back into the pot, add the onions and garlic, and stir for a few minutes.
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| Beef and onions and garlic |
3) Add the dried spices, fresh chilis and diced tomatoes with their juices. Stir for a few minutes to get the spices mixed in.
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| Add the spices, fresh chilis and diced tomatoes |
Add 2-3 cups of beef stock and one bottle of a good beer (I used a bottle of Sam Adams this time). Also add the one square of baker's chocolate. Mix well. Bring to a boil, cover and reduce to a simmer, and cook for an hour.
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| Add beef stock and a beer |
At the end of an hour, remove the cover, and simmer it for another 1-1.5 hours, adjusting the temperature as needed to make sure you maintain a low simmer.
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| Two to two and a half hours later - Chili |
Serve with jalapeno corn bread and a salad. We garnish with sour cream, green onions, shredded cheddar (and more sliced fresh jalapeno for me).
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