Ingredients: |
Ingredients: 1/4 cup rendered bacon grease or vegetable oil
3 lb. tri tip or boneless sirloin or chuck roast, cubed
1 large whit onion, chopped
3 large jalapeno or Serrano peppers, stemmed, seeded, and chopped
5 New Mexican green or red chilies, roasted, stemmed, seeded and chopped
6 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. Mexican oregano
2 tsp. salt
1 tsp. ground pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12 oz.) bottle Lone Star or Shiner Bock Beer
2 oz. tequila
3 chipotle chiles in adobo, chopped
4-5 cups beef stock
1/4 cup to 6 Tbsp. masa harina
Chopped fresh cilantro
Finely chopped white onions
Sour cream
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Directions: |
Directions:When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin.
In a large heavy pot (cast iron Dutch oven), heat oil over high heat. Add meat and sear, stirring, until no longer pink. Lower heat to medium-high, add onions, jalapenos, garlic, chilies, and chili powder, and cook, stirring constantly, until onions are wilted and start to color, 4-5 minutes. Add cumin, oregano, salt, and pepper, and cook about 20 seconds. Add tomatoes and cook, stirring for 1 minute. Add beer, tequila and cook, stirring, to deglaze the pan. Add chipotles and adobo sauce and 4 cups of stock, stir well, and bring to boil. Reduce heat and simmer partially covered, stirring occasionally, until meat is very tender, 2-3 hours, adding remaining cup of stock as needed if chili becomes too dry or thick. When meat is tender and chili is ready, add masa harina, 1 tsp. at a time to thicken to desired consistency, stirring well and cooking after addition of each before adding more. Remove from heat and correct seasoning to taste. Skim any fat from surface. Ladle into bowls and garnish with cilantro, chopped onions, and a dollop of sour cream. |
This recipe for Texas Style Chili from Emeril is from