RECIPE
RECIPE
HEARTY TEXAS CHILI
Looking for something extraordinary for your next meal? This hearty chili originating from Texas has no beans but features stew meat and a rich sauce that simmers for hours making it a tender and delicious dish to enjoy.
Ingredients
- 2 pounds Double Red Selection® Beef Stew Meat cut into 1 to 1-1/2-inch pieces
- 3-4 tablespoons extra virgin olive oil
- 10 dried chili peppers; cut in half, seeds removed.
- 1 white onion; finely chopped
- 2 cloves garlic; finely chopped
- 1 tablespoon kosher salt
- 32 ounces chicken broth
- ¼ cup shredded cheddar cheese
- 1 green onion; chopped
- 1 fresh jalapeño pepper; sliced
- 1 fresh lime; quartered
- fresh cilantro for garnish
Instructions
- Place chili peppers in a microwave safe bowl and microwave for approximately 20 seconds.
- Remove peppers from microwave then add to a bowl with 32 ounces of chicken stock; place back in microwave for 2 additional minutes, then let sit for 15 minutes.
- Add to a blender, and blend until pureed; set aside.
- In a large Dutch oven or casserole dish, add olive oil and stew meat, sear meat on all sides, and remove from pan.
- Add chopped onion and garlic to the pan and cook until translucent.
- Return meat to pan, along with pureed peppers, covering completely with the sauce.
- Cover the contents of the pan, and simmer for 2-2 ½ hours or until meat is fork tender; stir occasionally making sure sauce is evenly distributed.
- Place chili in serving bowl and garnish with grated cheddar cheese, onions, fresh jalapeños, a sprig of cilantro and lime wedge.
- Serve with warm tortillas.
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