1 minute read
Texas Chili
Fork-tender chunks of beef shoulder are slow-cooked with piquant ground chorizo in this meaty Texas-style chili.
Texas Chili
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Prep Time: 20 mins Cook Time: 2 hrs Yield: 12 cups
Serving Size: 11⁄2 cups
Ingredients
2 TB. chili powder 2 tsp. ground cumin 1 TB. granulated garlic 11⁄2 lb. (680g) boneless beef chuck, cut into 1-in. (2.5cm) cubes 4 oz. (110g) thick-sliced, uncured bacon, diced
1⁄2 cup extra-virgin olive oil or lard 1 large yellow onion, diced 2 garlic cloves, minced 4 cups beef broth 1 lb. (450g) fresh pork chorizo 1 tsp. dried oregano 1 TB. red wine vinegar 11⁄2 cups grated cheddar cheese 11⁄2 cups sour cream 1 cup fresh cilantro, chopped 1 In a medium bowl, combine chili powder, cumin, and granulated garlic. Toss beef cubes in spice mixture. Set aside.
2Heat 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.
3Add 3 tablespoons extravirgin olive oil to residual bacon fat in the pot. Reheat the pot over medium-high heat.
4When 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.
5Reheat the pot and add 3 tablespoons olive oil. Repeat Step 4 with remaining beef. 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.
7Pour 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.
8To 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
Fat 81% Protein 17% Net Carb 2% Ratio 1.9:1 Calories 690
Fat 62g
Protein 29g
Total Carbohydrate 6g
Dietary Fiber 2g
Net Carbohydrate 4g
