Seriously Tasty Traditional Texas Chili
|Stewing steak||3 1⁄4 Pound (prime boneless beef chuck)|
|Vegetable oil||2 Tablespoon|
|Chipotle sauce||3 Tablespoon (medium hot)|
|Onions||2 , finely chopped|
|Garlic cloves||4 Large, crushed or finely chopped|
|Canned chopped tomatoes||28 Ounce (2 cans, 14 ounce each)|
|Hot beef/Vegetable stock||3 Cup (48 tbs)|
|Tomato paste||6 Ounce (can or tube)|
|Bell peppers||2 , deseeded and chopped (yellow and/or red variety)|
|Sweet paprika||1 Tablespoon|
|Dried oregano||1 Teaspoon (preferably Mexican)|
|Canned kidney beans||14 Ounce (1 can)|
|Ground white pepper||1 Teaspoon|
|Jalapenos||4 , halved lengthways and deseeded|
|Hot sauce||To Taste|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
To make Dan’s traditional Texas chili powder, combine all the ingredients in a bowl, mixing thoroughly. Pour into an airtight container and store in a cool, dark place.
Cut the beef into even cubes and remove any sinew; leave a little fat on the meat to melt into the sauce. Heat half the oil in a heavy-bottomed saucepan over high heat, then start to brown the cubes of beef evenly. When this is nearly complete, add the Chipotle sauce. Keep the steak moving and coat in the sauce. Remove from the pan and set aside.
In the same pan, gently fry the onions and garlic with 2 tablespoons of the Dan’s traditional Texas chili powder and the rest of the oil until translucent. Do not allow to burn! If you wish to increase the chili heat, add some chopped Cayenne chiles and gently soften. Add the canned tomatoes and reheat, stirring occasionally.
Return the beef to the pan with 2 cups of the stock and the tomato paste and bring gently to the boil. Reduce to a simmer, then add the bell peppers, paprika, oregano, kidney beans and white pepper. Stir well and reduce to a very gentle simmer. At this point, it is great to add the Jalapeños to float on the surface as everything cooks.
Cover and cook over low heat for at least 3 hours, stirring every so often. Add the remaining stock if it starts to look dry. 1–11⁄2 hours before the end of cooking, add the remaining chilli powder and a generous slug of hot sauce, to taste. Season with salt and pepper.
Serve with rice, a dollop of sour cream, more hot sauce and a generous handful of grated cheddar.
My Tip: This is a great dish to make a large batch of and then portion and freeze; as with all chilis, the flavor just gets better and better.
Recommended Chiles: Cayenne, Ring of Fire and Jalapeño are great for this but you can also use Ancho, Nu Mex Red and Serrano.
This recipe was contributed by Dan May, author of The Red Hot Chile.
To purchase The Red Hot Chile Cookbook visit www.amazon.com.