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Friday, March 1, 2013

My Texas Red Chili

Texas Red Chili
   There are many versions of chili throughout the states and Texas Red is a popular one. It's only meat and sauce - no beans, no noodles, no nothing else - just tender chunks of beef and a rich bold sauce.
   Recently a few of the food TV shows were featuring different styles of chili at popular spots and the Texas Red version was always on the list of "To Check Out." It uses cubed beef instead of ground and it relies on a rich flavorful sauce thickened with flour. It's much like a zipped up beef stew without the veggies.
  I also ran across the recipe in a food magazine, so I just had to give it a try. The flavor was bold (not hot), because of the cumin and chili powder, but the meat turned out so tender. The hubby and I both agree that we'd like beans for texture, but it's one filling stew. Topping it with chopped onion and shredded cheese is just the way I roll.  


My Texas Red Chili
2 T. olive oil
6 lb. boneless beef chuck or shoulder, cut into 3/4 inch cubes

1/2 cup onion, chopped
6 cloves garlic, chopped
6 T. chili powder
4 tsp. ground cumin
1/2 cup flour + 1/8 cup
4 tsp. oregano
4-14 oz. cans of beef stock or 4 cups beef base
1 tsp. salt
1/4 tsp. pepper
1 can red beans, drained

optional - sliced pickled Jalapenoes, shredded Pepper Jack cheese and chopped onion for toppings

Heat 1 T. oil in large skillet over medium heat. Add half of beef, cook until just brown, about 4 minutes and then put in slow cooker. Cook remaining beef and when almost done add onion and garlic, stirring often. Return first batch to skillet.


In small bowl combine chili powder, cumin and flour. Mix well. Sprinkle over meat and stir to coat. Sprinkle oregano over coated meat. Stir in 3 cans of beef stock a little at a time.


 Transfer to slow cooker, add beans and cover. Cook 2 hours on high. Reduce heat. Combine remaining stock with 1/8 cup flour. Mix well. Stir into slow cooker, cover and cook 3 hours more on low. 
Serves 6. Good with cornbread.
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