Sunny’s Easy Beefy Texas Chili2017-07-21
- Yield : 6 to 8 servings
- Cook Time : 35m
- Ready In : 25m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 1 tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 2 teaspoons dry Mexican oregano
- 1 teaspoon pumpkin pie spice
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound chuck beef or stewing beef, cut into 1-inch cubes
- 1 cup finely chopped onion
- 1 cup chopped red bell pepper
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce, such as Frank's
- 3 cloves garlic, grated on a rasp grater or finely minced
- 1 pound ground chuck (80/20)
- 1 1/2 cups beef stock
- 1 1/2 cups red wine (any cheap Chianti will do) or lager beer
- 2 tablespoons fine cornmeal
- Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving
In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.