Foods & Recipes

Texas Bowl Of Red Chili Recipe

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Texas bowl of red chili recipe

Ingredients

 

Chili

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5-pound
beef chuck roast, fattened and cut into 1-inch cubes

2
tbsp. kosher salt

2
tbsp extra-virgin olive oil

2
large diced yellow onions

12
cups minced chipotles in adobo with sauce

14
cup chili powder (32 g)

two
tbsp cumin powder

1
tbsp. dried oregano

2
tablespoons minced garlic

2
medium minced jalapeno peppers

1
can (28 ounces) (28 ounces) chopped tomatoes

4
cup chicken stock (960 g)

 

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Thickening Mixture

¼
cup (28.5 g) (28.5 g) harina masala

1
tsp. chili powder

12
cup water (118 g)

2
tbsp lime juice, freshly squeezed

12
tsp kosher salt

14
tsp black pepper

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Instructions:

 

Chili

Preheat
the oven to 325 degrees Fahrenheit.

Season
the beef cubes with salt and pepper.

In
a large heavy-bottomed dutch oven, heat the oil over medium heat.

Cook
the beef in batches until it is browned (3-4 minutes on each side). Cooked beef
cubes should be transferred to a bowl; repeat with the remaining beef. 

Remove
the entire beef from the dutch oven.

Add
onions to the same dutch oven and stir occasionally, scraping up any brown bits
from the bottom of the pan with a spatula. 5-10 minutes, or until the onions
are soft.

In
the center of the onions, make a well and add the chipotle peppers. Cook for 1
minute, stirring constantly.

Stir
in the jalapenos, garlic, chili powder, cumin, and oregano. Cook for 1 minute
more.

Stir
in the tomatoes, chicken stock, and cooked beef cubes.

Bring
the mixture to a boil by increasing the heat to high.

Cover
and place the chili in the oven.

3
hours in the oven.

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