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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 Tbsp. olive oil
3 lb. boneless sirloin or beef chuck, cut into 3/4-inch cubes
1 1/2 tsp.salt
1tsp. freshly ground black pepper
2 medium yellow onions, chopped
2 Jalapenos, seeded and chopped
2 chipotle chilies in adobo, minced
6 cloves garlic, minced
4 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 (14-oz.) cans diced tomatoes and juices
1 (12-oz.) bottle amber beer
Juice of 1 lime, about 2 Tbsp.
3/4 cup low-sodium beef broth
3 Tbsp.masa harina or cornmeal
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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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