Texas Red Chili
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Texas Red Chili - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 2.7 kg of beef pulp (neck or shoulder), cut into cubes about 2 cm in size.
- 6 cloves garlic, chopped
- 6 tbsp chili powder (see seasoning recipe) Here)
- 4 tsp ground cumin
- 1/2 cup wheat flour
- 2 tbsp. l. dried oregano
- 1.6 liters of lightly salted beef broth
- Coarse salt and freshly ground pepper
- 1/2 cup instant cornmeal
- White parts of green onions and sliced pickled jalapeños, for topping
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Recipes with similar ingredients: beef, garlic, chili seasoning, cumin, flour, oregano, corn flour, green onions, jalapeno pepper
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan, heat 1 tablespoon olive oil over medium-high heat. Add half the beef and cook, stirring, until browned, about 4 minutes. Transfer to a platter. Add 1 tablespoon olive oil to the pan and brown the remaining beef, then return the first batch to the pan. Reduce the heat to medium and stir in the garlic.
- Combine chili powder, cumin, and flour in a small bowl. Add the mixture to the saucepan and stir to combine. Add the oregano, 1/2 quart beef broth, 2 teaspoons salt, and 1/4 teaspoon pepper; stir. Bring to a boil, then reduce heat to low; partially cover and simmer until the meat is tender, about 1 hour 30 minutes.
- In a bowl, combine the remaining broth with the cornmeal until a thick paste forms; stir into the chili. Continue to simmer at a low simmer until the meat begins to separate easily, 30 to 60 minutes. If the chili becomes too thick, thin it with water (no more than 2 cups). Divide the chili among bowls and top with onions and pickled jalapeños.
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