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Chili

Lone Star Chili Con Carne
Ingredients
No beans allowed in this spicy, meaty chili! Featuring big, bold flavors befitting Texas, this straightforward variation cooks “low and slow", resulting in fork-tender beef and thoroughly blended flavors. Masa harina, or corn flour, serves as a thickener and adds a hint of corn flavor. Recipe may be frozen and halved.
3 tablespoon Olive oil
3 lb Boneless beef top sirloin steak, cut into 3/4 inch cubes
1 1/2 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
2 each Jalapeno pepper, seeded, chopped
2 each Chipotle chilies in adobo, minced
6 each Cloves garlic, minced
4 tablespoon Chili powder
1 tablespoon Paprika
1 tablespoon Ground cumin
1 tablespoon Dried oregano
14 oz Can diced tomatoes with juice
12 oz Amber ale beer
2 tablespoon Fresh lime juice
3/4 cup Beef broth, low sodium
3 tablespoon Flour, masa harina, white corn, enrich, bkd value
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Lone Star Chili Con Carne

Lone Star Chili Con Carne

Lone Star Chili Con Carne
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:180 minutes
directions
Note: The heat of chili depends on the chili powder you use. Use mild for light heat, and hot for fire.
1. In a large stockpot or Dutch oven, heat oil over medium-high heat. Pat beef dry with paper towels, season it with salt and pepper, and add to pot. Cook until browned on all sides, stirring frequently, about 4 minutes.
2. Add onions, jalapenos, chipotles, and garlic to pot and cook, stirring occasionally, until onions are soft, about 5 minutes.
3. Add chili powder, paprika, cumin, and oregano and stir until well incorporated, 1 minute. Add diced tomatoes and beer and stir for 1 minute more, scraping up anybrowned bits that have accumulated on bottom of pot.
4. Add lime juice and enough beef broth so that liquid just covers beef. Bring mixture to a boil, reduce heat, and simmer for about 1 1/2 to 2 hours, partially covered, and stirring occasionally, until meat is very tender (you should be able to shred it with a fork).
5. Add masa harina or cornmeal to pot and stir to incorporate. Cook, uncovered, for another 8 to 10 minutes, to thicken chili, stirring occasionally.
6. Serve hot. Ladle chili into bowls. If using, serve with side bowls of choppedcilantro, Cheddar cheese, and lime wedges.
Source: Hannaford fresh Magazine, January - February 2009

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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