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Bowl Of Red A Great Chili
1 tb Canola oil
3 lb Sirloin tip roast; trimmed, cut in 1/2" cubes
2 tb Mild New Mexico chili powder
2 tb Paprika
3 tb Chili powder
1 tb Hot New Mexico chili powder
5 tb Cumin
1/4 ts Oregano
1 c Chopped onion
4 Garlic cloves; minced
3 c Low-sodium chicken broth; or stock
1 c Low-sodium beef broth; or stock
1 ts Tabasco sauce
1/2 ts Salt substitute
1/4 c Cola flavored beverage
Salsa habenero; your favorite
Heat a large pot or Dutch oven until a drop of water quickly sizzles away. Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time.
Remove pot from heat and pour off excess fat and water. Then return all meat to the pot.
In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree.
Reheat the pot, adding contents from blender, and bring to a low boil. Reduce to a simmer and cook for 45 minutes. Add spices from mortar and simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir once or twice, scraping the sides of the pot. Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the pot."
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