RCI-SP.003.0657.001
Superbowl Texas-style Chili
Contributed by Jenn b aka Mom2sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- dried hot chili peppers or 2 tablespoons crushed red pepper20 small
- dried Ancho peppers or 2 tablespoons chili powder2 unit
- beef round steak¾ poundcut into ½-inch cubes
- 2 tablespoons
- boneless pork¾ poundcut into ½-inch cubes
- 1 cup
- garlic3 clovesminced
- 1 tablespoon
- ½ teaspoon
- ¼ teaspoon
- x 14½-ounce can beef broth1 unit
- x 12-ounce can beer1 unit
- hot cooked pinto beans and/or hot cooked rice3 cups
- 1 unit
Method
1
Toast 20 dried hot chili peppers and 2 dried Ancho peppers in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove stems and seeds, then soak the peppers in 2 cups of hot water for 15 minutes until softened.
2
Blend the soaked peppers with their soaking liquid in a blender until smooth, then strain through a fine-mesh sieve to remove any remaining solids. Set the chili paste aside.
5 minutes
3
Heat 2 tablespoons of cooking oil in a large heavy pot or Dutch oven over medium-high heat until shimmering.
4
Working in batches to avoid crowding, brown the beef round steak cubes for 3-4 minutes per side until deeply seared, then transfer to a plate. Repeat with the pork cubes until all meat is browned and set aside.
15 minutes
5
Add the chopped onion to the same pot and sauté for 5 minutes until softened and beginning to caramelize. Stir in the minced garlic and cook for 1 minute until fragrant.
6 minutes
6
Stir in the ground cumin, paprika, and ground black pepper, cooking for 1 minute to bloom the spices and release their flavors.
7
Return all the browned meat to the pot along with the prepared chili paste, beef broth, and beer. Stir well to combine all ingredients evenly.
8
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60-75 minutes, stirring occasionally and skimming any fat that rises to the surface. The chili should reduce by about one-third and the meat should be very tender.
70 minutes
9
Taste the chili and adjust seasoning with additional black pepper or cumin as needed. The flavors should be bold and balanced between the heat of the dried peppers and the savory depth of the meat and spices.
10
Ladle the hot chili into bowls and serve over or alongside hot cooked pinto beans and/or hot cooked rice. Top with sliced jalapeno peppers if desired.