Smokin’ Texas Chili
This is a recipe I saw yesterday by Will Hamm. I prepared it for yesterday's diner and It was great! My truck is in the shop and my grandson drove me home from work. He lives with us and is never home for diner. I asked him to stop at the grocery store and when I came out he asked what I was going to cook. I told him chili! He said after band practice I'm coming home and would like some. He and 2 other band members came and finished the pot and loved it. Thanks Will great recipe!
Smokin’ Texas Chili
2 tbsp olive oil
1 ½ lbs boneless beef sirloin cut ¾ inch thick and ½ inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 cups Pace Chunky Salsa
½ cup water
1 tbsp chili power
1 tsp ground cumin
1 can (15Oz) red kidney beans rinsed and drain
¼ cup chopped fresh cilantro leaves
Chili Toppings (optional) chopped tomatoes, chopped onion, sour cream or shredded cheese
1. Heat 1 table spoon oil in a 6 quart saucepot over medium high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often. Remove the beef from the saucepot.
2. Add the remaining oil and heat over medium heat. Add the onion and cook until tender. Add garlic and cook for 30 seconds.
3. Add the salsa, water chili powder and cumin. Heat to boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 more minutes or until the beef is fork-tender.
4. Sprinkle with the cilantro and Chili toppings.
Great for a snowy day!
Will Hamm
Cornerstone Homes Realty
Metro Brokers Marina Square
HammHomes@aol.com
303-358-1147
Comments(9)