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Lone Star Chili Con Carne
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
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