Fronk Recipes
Texas Red Chili
6 to 8
porciones40 minutes
tiempo activo3 hours 45 minutes
tiempo totalIngredientes
3 pounds trimmed beef chuck, cut into
1-inch pieces
Coarse salt and freshly ground pepper
3 tablespoons safflower or canola oil, plus more as needed
2 medium onions, coarsely chopped, plus more for serving 7 garlic cloves, minced
2 jalapeño or serrano chiles, seeded if desired, minced
½ cup chili powder
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice
4 cups water
2 to 3 teaspoons white vinegar, to taste Grated cheddar cheese, for serving
2 cans kidney beans
Instrucciones
Season beef with 2½ teaspoons salt and ½ teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add beef and cook until browned, about 10 minutes per batch, adding more oil as needed; transfer to a plate.
Add remaining tablespoon oil, the onions, garlic, and chiles to pot; cook until onions are translucent, about s minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon.) Add chili powder; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in beef, tomato puree, the water, and ½ teaspoon salt; bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2½ to 3 hours. (If chili seems dry, add a little water.) Season with salt, and stir in vinegar.
Serve immediately, sprinkled with cheddar and onion.
6 to 8
porciones40 minutes
tiempo activo3 hours 45 minutes
tiempo total