Texas Chili "Male"
Votes: 4
Time: 3 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Texas Chili "Male" - 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:
Chili Meat Sauce:
- 2 tbsp. l. olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, finely chopped
- 1 red bell pepper, seeded and diced
- 1 Fresno chili pepper, seeded and finely chopped
- 2 Anaheim chili peppers, seeded and diced
- 650 g beef shoulder, cut into cubes
- 650 g ground beef (20% fat)
- 2 tbsp. flour
- 3 tbsp chili powder
- 2 tablespoons ground cumin
- 0.5 tsp ground black pepper
- A pinch of cayenne pepper
- 1 bottle (340 g) beer
- 1500 ml beef broth
- 1 tbsp. salt
- 1/4 cup chopped cilantro
Hot peppers:
- 2 dried chile de arbol peppers
- 2 dried poblano peppers (ancho)
- 2 dried guajillo peppers
We recommend
Recipes with similar ingredients: beef, light beer, ancho pepper, guajillo pepper, sweet pepper, chili seasoning, cumin, ground cayenne pepper, cilantro
Cooking the dish according to the recipe:
- Scrape the seeds and membranes from the dried chili peppers and cut them into large pieces. Toast the chili peppers in a large skillet over medium heat until they begin to change color, about 2 minutes.
Transfer to a small bowl and add enough hot water to completely cover the peppers. Cover and let steep for 15 minutes. Place the chili and liquid in a blender and blend until smooth. Set aside. - In a large heavy skillet, sauté the onion, garlic, bell pepper, Fresno chili, and Anaheim chili in olive oil over medium heat until the onion is translucent, 6 to 7 minutes. Add both types of meat and sauté until browned and cooked through, another 7 to 8 minutes.
- I'll add flour, chili powder, cumin, black pepper, and cayenne pepper and cook until fragrant, about 2 minutes. Deglaze the pan by adding beer and scraping up any browned meat pieces from the bottom. Add the broth, chili sauce, and salt; bring to a boil, then simmer over low heat without boiling.
- Partially cover the pan and simmer until the chili sauce has reduced, about 2 hours. Remove from heat. Stir in the cilantro, cover, and keep warm until serving. Serve with guacamole sauce.
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