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Chili, Great (The Bowl Of Red)
1 Tablespoon canola oil
3 Pounds sirloin tip roast, trimmed -- cut in 1/2" cubes
2 Tablespoons mild New Mexico chili powder
2 Tablespoons paprika
3 Tablespoons chili powder
1 Tablespoon hot New Mexico chili powder
5 Tablespoons cumin
1/4 Teaspoon oregano
1 Cup chopped onion
4 garlic cloves -- minced
3 Cups low-sodium nonfat chicken broth -- or stock
1 Cup low-sodium nonfat beef broth -- or stock
1 Teaspoon Tabasco sauce
1/2 Teaspoon salt substitute
1/4 Cup cola flavored beverage
salsa habanero -- 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."