Stirling's Texas Red Chilitaxlady[SIZE=4][B]Ingredients[/B][/SIZE]
3 tblsp olive oil
1 kg course-ground beef, chuck roast, or stew meat
1 large green bell pepper
1 large yellow onion
1 medium bulb of garlic
3 heaping tblsp of chili powder
1 tblsp coarse-ground black pepper
1 tblsp ground cumin
1/2 cup flour
5 cups of water or stock
1/2 can of tomato paste
2-3 mild poblano or similar chili peppers
1 whole or 5-6 pieces of pickled jalapeņo pepper, chopped
(optional) 1/4 lb (125 grams) sharp cheddar
1. cut the meat into 1/2 to 1 inch (1-2 cm) cubes.
2. Dice the onion, putting a small amount aside for garnish.
3. Remove the seeds, membrane, and stem from the bell pepper and discard. Dice the flesh.
4. Finely chop the garlic.
5. Pour the oil into a large stew pot or chili pot, and set on medium heat.
6. When the oil is hot, add the stew meat and brown.
7. Add in the onion, bell pepper, and garlic. Mix well.
8. Add in the black pepper, cumin , and chili powder. Mix well again.
9. At this point the mixture should be starting to get thick as the spices absorb the juices from cooking the meat.
10. Slowly add in the lour stirring it in. The mixture should get vvey thick while you are doing this. I recommend using a very sturdy wooden spoon.
11. Cook for 5 minutes, stirring occasionally. Some of the mixture will stick to the bottom of the pan. Don't worry about it for now.
12. Slowly start adding the water or stock, and stirring to incorporate it. When about half the water/stock has been added, scrape the bottom of the pan with a spatula to clean it. Add the rest of the water/stock.
13. Add in the tomato paste, chili pepper, and jalapeņos.
14. Simmer the mixture on medium-low heat for 1 1/2 to 2 hours, stirring every 15-30 minutes to prevent burning. The is done when the meat is falling apart.
15. Add the juice of one lime and mix well, just before serving.
Serve in bowls, garnished with raw, chopped, yellow onion and/or grated cheddar cheese.3 stars