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Beef Chili, Texas Style
3 lb Round roast; trimmed
3 tb Safflower oil
2 c Yellow onion; finely chopped
1 tb Garlic; minced
3/4 c Ground chili powder; preferable freshly ground from dried ancho or pasilla peppers
1 tb Ground cumin
1/2 c Unbleached flour
Salt and pepper
3 c Tomato sauce
4 c Cooked pinto beans
Quickly rinse the beef under running cold water and pat dry with paper towels. Chop the beef with a sharp knife or food processor, or cut it into 1/2-inch cubes. Reserve.
Heat the oil in a dutch oven or other heavy pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beef and garlic and cook until the meat is just past the pink stage. Add the chili powder, cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir in the tomato sauce, reduce the heat, and simmer, uncovered, until the flavors are well-blended, about 1 hour. Stir in the cooked beans, if using, the last 20 minutes of cooking. Add a little water to the pot anytime during the cooking if the mixture begins to dry out.
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