bknox
Head Chef
Sapo's Beef Stew recipe nudged me to dig up this recipe.
Here is my chili recipe. I love it! It is chuncky and tasty. We always have called it Western Style Chili as most chili I had as a kid was made from ground beef. Soon the weather will be cool and this will be whats for dinner.
Some people might think this is hot, if so, less cayenne
WESTERN STYLE CHILI
Seasoning Mix:
3 teaspoons ground black pepper
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons Hungarian smoked paprika
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 Tablespoon Salt
2 tablespoons oil
2 lb. lean beef cut into 1/2 inch cubes
1 red bell pepper diced
1/2 green red pepper diced
1 pablano pepper diced
2 med. onions diced
2 Tablespoons flour
2 cups of beef stock
2 One lb. cans of red beans
2 bay leaves
Mix first 12 ingredients in a bowl (Seasoning Mix).
Heat the oil in a pan large enough to hold everything, a five quart pot might do the trick.
Just as oil starts to smoke add the meat and 4 tablespoons or so of the seasoning you mixed earlier. Stir frequently until meat begins to brown. About 4 minutes.
Add the red, green and pablano peppers along with the onion. Stir every couple of minutes, for 8 or 9 minutes, scrapping the bottom and sides as necessary.
Add the flour and a cup of the beef stock and stir vigorously.
Add the beans, juice and all. The rest of the stock and the bay leaves. Simmer until it is the consistency of chili.
Serve with chopped onion, a splash of Tabasco and a cool beer.
Enjoy,
Bryan
Here is my chili recipe. I love it! It is chuncky and tasty. We always have called it Western Style Chili as most chili I had as a kid was made from ground beef. Soon the weather will be cool and this will be whats for dinner.
Some people might think this is hot, if so, less cayenne
WESTERN STYLE CHILI
Seasoning Mix:
3 teaspoons ground black pepper
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons Hungarian smoked paprika
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 Tablespoon Salt
2 tablespoons oil
2 lb. lean beef cut into 1/2 inch cubes
1 red bell pepper diced
1/2 green red pepper diced
1 pablano pepper diced
2 med. onions diced
2 Tablespoons flour
2 cups of beef stock
2 One lb. cans of red beans
2 bay leaves
Mix first 12 ingredients in a bowl (Seasoning Mix).
Heat the oil in a pan large enough to hold everything, a five quart pot might do the trick.
Just as oil starts to smoke add the meat and 4 tablespoons or so of the seasoning you mixed earlier. Stir frequently until meat begins to brown. About 4 minutes.
Add the red, green and pablano peppers along with the onion. Stir every couple of minutes, for 8 or 9 minutes, scrapping the bottom and sides as necessary.
Add the flour and a cup of the beef stock and stir vigorously.
Add the beans, juice and all. The rest of the stock and the bay leaves. Simmer until it is the consistency of chili.
Serve with chopped onion, a splash of Tabasco and a cool beer.
Enjoy,
Bryan