Chili - Texas Style
Alright! I been promising for a while now to post my chili recipe. Well, it is finally getting cool enough outdoors here in Illinois to warrant the need for a little internal warm up. So, this is it. Dwayne's Medium Hot (According to Texas Standards, anyway) Fuego Chili con Carne y Frijoles.
Here are the ingredients you will need:
2-3 pounds chuck steak, cut into 3/4" cubes (trimmed to cut out the fat)
1 - 29 oz. Tomato Sauce
1 - 15 oz. can Dark Red Kidney Beans (drained and rinsed)
1 - 15 oz. can Pinto Beans (drained and rinsed)
2 - Medium Yellow onions, finely chopped (1/4" yields about 2 cups)
3 - Green Bell Peppers, seeded and finely chopped (1/4" yields about 1 1/2 cups)
4 - large (3-4") Jalapeno Peppers, seeded and chopped (1/4" yields about 3/4 cups)
5 - Cloves of fresh Garlic (more or less to taste - I use about 10 cloves)
3 - TBSP Commercial Chili Powder
2 - TBSP Ground Cumin
1 - TBSP Dried Oregano
1 - TSP Dried Sweet Basil
1 - TSP Cayenne Pepper (Crushed Red Pepper Powder)
1 - TSP White Pepper
Add salt to taste.
In a large skillet put a small amount of EVOO in and heat up. Add cubed Chuck Steak to skillet and just sear the meat to lock in the juices, just browning the outside well. Drain off any excess oil (should not be much) and set aside.
Combine all remaining ingredients except salt in a 6 quart crock pot, and set to high. Once it starts to simmer a bit, add the browned chuck steak, and add hot water to bring level about 1" from the top of crock pot. Let this simmer on High setting until it begins to bubble around the edges, then reduce to Low setting and let 'er ride for about 6-8 hours. Once all the veggies are nice and tender (and opaque), the meat should just fall apart in your mouth. This is when you want to add the salt to taste. If you salt beforehand, you will find it makes the meat a little tough, since it tends to dehydrate it.
Spoon a modest portion into your favorite bowl, and top with your choice. I like cheddar/jack cheese and dig in. Remember, this will warm the palette after a few bites, so take it nice and slow. I also add a liberal amount of Habanero Hot Sauce to mine, but I would not recommend this to anyone who has not tried it before. It can be a mind-bender.
Chili - Texas Style
Alright! I been promising for a while now to post my chili recipe. Well, it is finally getting cool enough outdoors here in Illinois to warrant the need for a little internal warm up. So, this is it. Dwayne's Medium Hot (According to Texas Standards, anyway) Fuego Chili con Carne y Frijoles.
Here are the ingredients you will need:
2-3 pounds chuck steak, cut into 3/4" cubes (trimmed to cut out the fat)
1 - 29 oz. Tomato Sauce
1 - 15 oz. can Dark Red Kidney Beans (drained and rinsed)
1 - 15 oz. can Pinto Beans (drained and rinsed)
2 - Medium Yellow onions, finely chopped (1/4" yields about 2 cups)
3 - Green Bell Peppers, seeded and finely chopped (1/4" yields about 1 1/2 cups)
4 - large (3-4") Jalapeno Peppers, seeded and chopped (1/4" yields about 3/4 cups)
5 - Cloves of fresh Garlic (more or less to taste - I use about 10 cloves)
3 - TBSP Commercial Chili Powder
2 - TBSP Ground Cumin
1 - TBSP Dried Oregano
1 - TSP Dried Sweet Basil
1 - TSP Cayenne Pepper (Crushed Red Pepper Powder)
1 - TSP White Pepper
Add salt to taste.
In a large skillet put a small amount of EVOO in and heat up. Add cubed Chuck Steak to skillet and just sear the meat to lock in the juices, just browning the outside well. Drain off any excess oil (should not be much) and set aside.
Combine all remaining ingredients except salt in a 6 quart crock pot, and set to high. Once it starts to simmer a bit, add the browned chuck steak, and add hot water to bring level about 1" from the top of crock pot. Let this simmer on High setting until it begins to bubble around the edges, then reduce to Low setting and let 'er ride for about 6-8 hours. Once all the veggies are nice and tender (and opaque), the meat should just fall apart in your mouth. This is when you want to add the salt to taste. If you salt beforehand, you will find it makes the meat a little tough, since it tends to dehydrate it.
Spoon a modest portion into your favorite bowl, and top with your choice. I like cheddar/jack cheese and dig in. Remember, this will warm the palette after a few bites, so take it nice and slow. I also add a liberal amount of Habanero Hot Sauce to mine, but I would not recommend this to anyone who has not tried it before. It can be a mind-bender.