120 Soups and Stews
Fork-tender chunks of beef shoulder are slow-cooked with piquant ground chorizo in this meaty Texas-style chili.
Texas Chili Prep Time:
20 mins
Cook Time:
Ingredients 1 TB. granulated garlic
2
11⁄2 lb. (680g) boneless beef chuck, cut into 1-in. (2.5cm) cubes
Heat a large soup pot over medium-low heat. Add uncured bacon and cook for 5 to 7 minutes, or until bacon is crisp. Remove bacon from the pot and place on a paper towel.
4 oz. (110g) thick-sliced, uncured bacon, diced ⁄2 cup extra-virgin olive oil or lard
2 garlic cloves, minced 4 cups beef broth
3
Add 3 tablespoons extravirgin olive oil to residual bacon fat in the pot. Reheat the pot over medium-high heat.
1 lb. (450g) fresh pork chorizo 1 tsp. dried oregano 1 TB. red wine vinegar 11⁄2 cups grated cheddar cheese
12 cups
In a medium bowl, combine chili powder, cumin, and granulated garlic. Toss beef cubes in spice mixture. Set aside.
2 tsp. ground cumin
1 large yellow onion, diced
Yield:
1
2 TB. chili powder
1
2 hrs
4
When oil is hot, place half of beef cubes into the bottom of the pot. Cook for 1 to 2 minutes, or until browned. Turn beef cubes and brown on all sides. Remove beef from the pot.
11⁄2 cups sour cream 1 cup fresh cilantro, chopped
5
Reheat the pot and add 3 tablespoons olive oil. Repeat Step 4 with remaining beef.
Serving Size:
11⁄2 cups
6
Reheat the pot and add remaining 2 tablespoons olive oil. Add onion and sauté, stirring occasionally, for 3 to 5 minutes. Add remaining spice mixture and cook for 1 minute.
7
Pour broth into the pot and scrape up any browned bits. Add 2 cups water, browned beef, pork chorizo, oregano, and red wine vinegar. Reduce heat to medium-low. Cook for 1 hour, 30 minutes, or until beef is tender.
8
To serve, top bowls of chili with cheddar cheese, sour cream, bacon, and cilantro.
Variation: To make Colorado
Green Chili, replace chorizo with 1 pound (450g) ground pork, beef chuck with 11⁄2 pounds (680g) pork shoulder, and onion with 2 diced poblano peppers; eliminate chili powder.
Nutrition per Serving 81% Protein 17% Fat
2% 1.9:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
690
62g
29g
6g
2g
4g
