Texas Red Chili
Yield: 6 servings
- 2 pounds top sirloin, diced
- 4 guajillo chiles
- 2 arbol chiles
- 1 tablespoon vegetable oil
- 1 cup onions, diced
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup water
- 1 (12 ounce) Texas beer
- 2 cups beef broth
- 2 tablespoons masa harina
- Shredded cheese
- Green onion, chopped
- Sour cream
- Jalapeño slices
- Place dried chiles in a medium bowl and pour hot water over the chiles. Cover the bowl and soak chiles for 30 to 45 minutes.
- Drain the chiles discarding the bitter soaking water. Remove the stems and seeds. Place the chiles and fresh water in a food processor or blender. Purée the chiles, adding more water as needed, until a smooth paste. Remove any large pieces of chile skin. Set the chile paste aside.
- Heat a large Dutch oven over medium-high heat until hot. Add oil and sirloin and brown for 8 to 10 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove beef; set aside.
- Add the onion to the Dutch oven and cook, stirring occasionally, until tender, approximately 4 to 7 minutes. Add garlic and cook for an additional 1 minute.
- Add cumin, Mexican oregano, paprika, salt and pepper. Cook the spices until fragrant. Return beef to the pot and pour in the chili paste and stir to coat the beef mixture. Add the beer and beef broth and bring to a boil. Reduce the heat to low, cover, and simmer chili for about 2 hours until sirloin is tender.
- Add masa harina to the chili and cook an additional 30 minutes until the chili has thickened.
- Add desired optional toppings and serve.
Per serving: 280 Calories; 75.9 Calories from fat; 8.6 g Total Fat (2.6 g Saturated Fat; 2.8 g Monounsaturated Fat); 79 mg Cholesterol; 673.6 mg Sodium; 13 g Total Carbohydrate; 1.3 g Dietary Fiber; 31.7 g Protein; 2.8 mg Iron; 444.1 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 11.8 mg Niacin (NE); 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.6 mg Zinc; 34.8 mcg Selenium; 114.4 mg Choline
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium, and Choline. It is a good source of Riboflavin and Iron