Texas Red Chili
TEXAS RED CHILI
Dinosaur BBQ Recipe
2 1/2 pounds of beef sirloin or stew meat
coarsely ground black pepper
1 teaspoon corn oil
3 slices bacon, diced
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 medium jalapeno peppers, seeded and minced
2 tablespoons chopped garlic
3 1/4 cups beef broth or stock
2 (14 oz.) cans crushed tomatoes
2 bay leaves
1 cinnamon stick (2 1/2 to 3 inches long)
2 tablespoons ground ancho chile
1 tablespoon ground pasilla chile
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1 tablespoon dried oregano
juice of 1/2 lime
2 tablespoons of chopped cilantro
shredded cheddar cheese
diced red onions
Trim away fat and membrane from the meat and cut into 1 inch cubes. Season meat with 1 teaspoon each of salt and pepper.
Heat oil in a large dutch oven. Toss in bacon and cook over high heat til brown and crispy. Scoop bacon onto a plate lined with paper towel and set aside. (The bacon is just for flavor, so feel free to eat the bacon.) Keep the bacon fat in pan and cook beef in batches until browned on all sides. Be careful not to overcrowd the pot or else the meat will not brown well. Scoop meat into a bowl to collect juices and set aside.
Toss onions, green peppers, and jalapenos into the pot and stir to coat juices with vegetables, while scraping the tasty brown bits clinging to the pot. Season vegetables with salt and pepper, and cook until soft. Add garlic and cook for 1 minute. Dump the meat and juices back into the pot. Add broth, one can of tomatoes, bay leaves, cinnamon stick, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Then crack the lid a little and turn heat to medium low and simmer for 90 minutes or until beef is tender, but still holds shape.
Add the second can of tomatoes to pot, stir and simmer for another one-half hour. Turn off heat.
Finish chili by adding oregano, lime juice and cilantro. Fish out cinnamon stick and bay leaves. Check seasonings and add salt and pepper to taste. Stir well and ladle chili into bowls. Top chili with chopped red onions and chedder cheese.