Mexican recipes
Fast Texas beef chili
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80 min
Serves 4 - 6
Mexican
Ingredients
- 2 lb beef (coarsely ground) 905 g beef (coarsely ground)
- 6 ancho chiles 6 ancho chiles
- 2 chipotle chiles 2 chipotle chiles
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 onion, diced 1 onion, diced
- 4 clove garlic (minced) 4 clove garlic (minced)
- 1 tbsp cumin 15 ml cumin
- 1 tsp oregano 4.9 ml oregano
- 1/2 tsp ground clove 2.5 ml ground clove
- 1/2 tsp ground 2.5 ml ground
- cinnamon cinnamon
- 1 tsp cayenne pepper (adjust to taste) 4.9 ml cayenne pepper (adjust to taste)
- 1 cup water 240 ml water
- Beef or extra water for cooking the chili Beef or extra water for cooking the chili
- Salt and black pepper to taste Salt and black pepper to taste
- 1–2 tsp corn meal or masa harina (to thicken the chili) 4.9–9.9 ml corn meal or masa harina (to thicken the chili)
- Juice of one lime Juice of one lime
- Sour cream to serve with Sour cream to serve with
Method
In a large skillet or frying pan over medium high heat add the dried chiles and toast for about a minute per side. Move the chiles in a pot, cover with hot water and soak for 20 to 30 minutes, until soft. When ready drain and roughly chop.
In the meantime, in a large, deep pot over medium heat, add the vegetable oil and onions and saute for about 10 minutes, until soft and translucent. Add the garlic and cook for another minute. Empty the cooked onion and garlic into a blender. When the chiles are ready, add them to the blended together with the cumin, oregano, clove, cayenne pepper and one cup of water. Process until smooth.
In the same cooking pot over medium high heat add the beef and brown all over, for about 10 minutes, Add the chile puree and water or beer to cover the meat. Bring the chili to a boil, lower heat and simmer uncovered for 45 minutes, stirring occasionally.
Taste and season with salt and pepper to taste. If the chili is not thick enough, add 1 or 2 teaspoons of corn meal or masa harina and stir well. Add the lime juice, stir and cook for 15 minutes more.
Serve topped with sour cream and crusty bread on the side.
In the meantime, in a large, deep pot over medium heat, add the vegetable oil and onions and saute for about 10 minutes, until soft and translucent. Add the garlic and cook for another minute. Empty the cooked onion and garlic into a blender. When the chiles are ready, add them to the blended together with the cumin, oregano, clove, cayenne pepper and one cup of water. Process until smooth.
In the same cooking pot over medium high heat add the beef and brown all over, for about 10 minutes, Add the chile puree and water or beer to cover the meat. Bring the chili to a boil, lower heat and simmer uncovered for 45 minutes, stirring occasionally.
Taste and season with salt and pepper to taste. If the chili is not thick enough, add 1 or 2 teaspoons of corn meal or masa harina and stir well. Add the lime juice, stir and cook for 15 minutes more.
Serve topped with sour cream and crusty bread on the side.
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