Depending on where you call home, a steaming pot of chili can mean a lot of different things. In Texas, chili is all about the beef. Forget the beans, don’t even think about adding chicken. Try this authentic recipe, topped with favorites like shredded cheese, green onions and corn chips.
Makes: 4–6 servings
Prep time: 30 minutes
Cook time: 3–6 hours
2 tablespoons chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
P D[x] M[x] OOP[F] ADUNIT T
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons canola oil
1 medium white onion, diced
2 tablespoons minced garlic
1 chipotle chile in adobo sauce, chopped, plus 1 tablespoon sauce
2 tablespoons cornmeal (or masa harina)
32 ounces low-sodium beef broth
Shredded cheddar cheese, sour cream, sliced green onions and corn chips to top (optional)
In a small bowl, combine chili powder, salt, cumin, oregano and black pepper. Season beef with the spice mixture.
In a large, heavy-bottomed pot, heat canola oil over medium-high heat. Add beef; sear until a dark crust appears (about 3 minutes each side). Transfer beef to a paper-towel-lined plate; set aside.
Add onion and garlic to pot; cook until slightly soft. Add chopped chili, reserved adobo sauce and cornmeal, stirring to coat.
In a large slow cooker, combine onion mixture, beef and beef broth; cook until beef is fork-tender (at high for 3 hours or low for 6 hours).
Garnish with desired toppings; enjoy.
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