Beef Chili, Texas Style - James Mcnair
Beef Chili Texas
Last updated 6/12/2012 1:07:57 AM. Recipe ID 34200. Report a problem with this recipe.
Title: Beef chili, texas style - james mcnair
Yield: 12 Servings
3 lb Round roast; trimmed
3 tb Safflower oil
2 c Yellow onion; finely chopped
1 tb Garlic; minced
3/4 c Ground chili powder;
-preferable freshly ground
-from dried ancho or pasilla
1 tb Ground cumin
1/2 c Unbleached flour
Salt and pepper
3 c Tomato sauce
4 c Cooked pinto beans
Quickly rinse the beef under running cold water and pat dry with paper
towels. Chop the beef with a sharp knife or food processor, or cut it
into 1/2-inch cubes. Reserve.
Heat the oil in a dutch oven or other heavy pot over medium heat. Add
the onion and cook until soft, about 5 minutes. Add the beef and
garlic and cook until the meat is just past the pink stage. Add the
chili powder, cumin, flour, and salt, black pepper, and cayenne to
taste; mix well. Stir in the tomato sauce, reduce the heat, and
simmer, uncovered, until the flavors are well-blended, about 1 hour.
Stir in the cooked beans, if using, the last 20 minutes of cooking.
Add a little water to the pot anytime during the cooking if the
mixture begins to dry out.
NOTES : "This easy yet tasty version comes from my sister Martha, who
wraps it in warm tortillas with an array of toppings (grated jack
cheese, chopped red onion, chopped tomato, chopped cilantro, shredded
lettuce, salsa). It is also good served in bowls with the garnishes
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