Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bowl Of Texas Red

Recipe from: ChefJerrold
Servings: 8

2 pounds boneless chuck roast, cut into 1ninch cubes
1 cup Masa Harina — cornflour
4 tablespoons ground anaheim chile pepper or chili powder, divided use
4 tablespoons vegetable oil
1 pound ground pork, about 15% fat
1 chopped green bell pepper
1 chopped onion
1 14 ½ ounce can chicken broth
1 14 ½ ounce can beef broth
1 4 ounce can diced green chiles
2 tablespoons diced jalapeño, optional, and to taste
1 28 ounce can diced tomatoes with juice
1 teaspoon salt
1 tablespoon freshly ground cumin
1 teaspoon garlic powder
1 tablespoon paprika
¼ teaspoon cayenne pepper, or to taste
¼ cup chopped fresh cilantro

In a large bowl combine the Masa Harina with 1 tablespoon of the ground chile. Dredge the cubed beef in this mixture.

Heat the oil in a large skillet and brown the meat in it. If there is any oil left around the meat sprinkle some of the Masa mixture on it to absorb the oil.

Place the meat in a Dutch oven. In the skillet start to brown the ground pork, add the bell pepper and onion. Cook until the pork turns grey, and add to the Dutch oven. Add all of the remaining ingredients (including the remaining 3 tablespoons of ground chile) to the Dutch oven. Cover and bake in a 275°F oven for 5 to 7 hours. Check occasionally and add a little water if it needs it.

Notes:
If it isn't thick enough when it is done combine 2 tablespoons of the Masa mixture with ¼ cup water. Place the Dutch oven on the stove and stir in the mixture, cook uncovered over medium heat until thick; this should just take a few minutes.

To make the best tostada you have ever tasted, cool some of this chili and place it in a small food processor. Process until smooth and transfer to a saucepan. Heat, then place on a tostada shell and top with lettuce, shredded cheese, chopped tomato and sour cream.


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