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| The Bowl Of Red A Great Chili Recipe |
Category: Beef
Rating:
N/A
Servings: 8
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Ingredients
1 tablespoon canola oil
3 lb sirloin tip roast; trimmed, cut in 1/2 cubes
2 tablespoon mild new mexico chili powder
2 tablespoon paprika
3 tablespoon chili powder
1 tablespoon hot new mexico chili powder
5 tablespoon cumin
1/4 teaspoon oregano
1 cup chopped onion
4 garlic cloves; minced
3 cup low-sodium chicken broth; or stock
1 cup low-sodium beef broth; or stock
1 teaspoon tabasco sauce
1/2 teaspoon salt substitute
1/4 cup cola flavored beverage
1 salsa habenero; your favorite
Cooking Directions:
Heat a large pot or Dutch oven until a drop of water quickly sizzles away. Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time.
Remove pot from heat and pour off excess fat and water. Then return all meat to the pot.
In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree.
Reheat the pot, adding contents from blender, and bring to a low boil. Reduce to a simmer and cook for 45 minutes. Add spices from mortar and simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir once or twice, scraping the sides of the pot. Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the pot."
Servings: 8
Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff. MC Recipe.
* TIP: Do not stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors.
>from kitpath *RC cola is good. Do no use diet soda with artificial sugar that are not intended for prolonged cooking. >from kitpath >(c)1998-Jan Eat-LF Archive
Recipe by: Healthy Southwestern Cooking by Bob Wiseman (1995)
beef
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