Texas-Style Chili Recipe
Super Bowl Recipes



Texas-Style Chili

20 small dried hot chili peppers or 2 tablespoons crushed red pepper
2 dried ancho peppers or 2 tablespoons chili powder
3/4 pound beef round steak, cut into 1/2-inch cubes
2 tablespoons cooking oil
3/4 pound boneless pork, cut into 1/2-inch cubes
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 14-1/2-ounce can beef broth
1 12-ounce can beer
3 cups hot cooked pinto beans and/or hot cooked rice
Sliced jalapeno peppers (optional)

Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers, if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a blender container or food processor bowl. Cover and blend or process until ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.) Set aside.

In a large saucepan or Dutch oven cook half of the meat in hot oil until brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin, paprika, ground black pepper, and ground chili pepper mixture (or the crushed red pepper and chili powder mixture, if using). Cook until meat is brown. Return all meat to saucepan.

Stir in beef broth and beer. Bring to boiling. Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until meat is tender and sauce is desired consistency, stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish with sliced jalapeno peppers, if desired.

Makes 6 servings.

Make-Ahead Tip: Prepare chili; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen chili to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.

Nutritional facts per serving
calories: 340, total fat: 10g, saturated fat: 2g, cholesterol: 44mg, sodium: 445mg, carbohydrate: 34g, protein: 26g


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