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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Sarah's Texas Chili
A fantastic spicy chili that would whet anyone's appetite. 2 hours 12 Ingredients 1 3-1/2 lb. beef chuck blade steak 3 medium sized onions 2 medium sized green bell peppers 1 medium sized red or yellow bell pepper 2 garlic cloves 1/4 cup olive oil 1 teaspoon crushed red pepper 2 28 oz. cans tomatoes, diced 1 12 oz. can tomato paste 2 cups water 2 teaspoons chili powder 1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon oregano leaves 1/2 teaspoon coarsely ground pepper 1/4 pound Monterrey Jack or mild Cheddar Cheese coarsely shredded for garnish Directions 1. With knife, cut beef chuck blade steak into 1/4-inch cubes. 2. Dice onions and green peppers mince garlic. 3. In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meat cubes, one-third at a time, stirring frequently until browned on all sides, removing meat to bowl as it browns set aside. 4. Reserve 1/2-cup diced onions for sprinkling over chili later. 5. In drippings remaining in Dutch oven, over medium heat, cook green bell peppers, red or yellow bell pepper, garlic, crushed red pepper, and remaining onions until vegetables are tender, stirring occasionally and adding more salad oil if necessary. 6. Return meat to Dutch oven add tomatoes with their liquid and remaining ingredients except shredded cheese over high heat, heat to boiling. 7. Reduce heat to low cover and simmer 2 hours or until meat is fork-tender, stirring occasionally. 8. Serve chili in bowls. If you like, pass shredded cheese and reserved diced onions to sprinkle over each serving. Optional: I often soak some dried pinto beans the night before and the next day, season them with bacon or ham, add onion, cook them until done and serve this to the side. I also sometimes steam rice to go with the chili and beans. |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com