Saturday, January 11, 2014

Super Bowl Texas Style Chili

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Its winter, cold and this Chili con carne will warm you up and keep you cozy for the big game.  I'm a true blue Oakland Raider fan and I love my San Francisco 49er's.  No matter who ends up in this years Superbowl, it's always a great game to see and share with friends.  They will love this recipe.

There are no beans in this comforting bowl of amazing chili!  You can feed an army with this one and everyone will be happy!  Put this over a nice snappy American all beef hot dog and add some cheese… OH YEA.  

4 ½ lbs. beef sirloin or stew meat
1 tbsp. Kosher salt
1 tbsp. black pepper
1 tbsp. corn oil
½ lb. bacon, diced
3 cups chopped onion
2 cups chopped red bell pepper
2 medium jalapeño peppers, seeded and minced
2 tbsp. chopped garlic
4 cups of beef broth or stock
1 can large can of organic crushed tomatoes
2 bay leaves
2 tbsp. ground ancho chile
1 tbsp. ground pasilla chile
1 tbsp. Liquid smoke
3 tsp. ground cumin
4 tsp. brown sugar
1 tbsp. dried oregano
Juice of 1 lime
2 tbsp. chopped fresh cilantro
2 wedges shredded cheddar cheese
2 chopped red onions 

COOKING MUSIC SELECTION: We're the 49ers Theme Song

Heat oil in a Dutch oven. Toss in bacon and cook over medium-high heat until brown and crispy. Remove bacon and drain on paper towels; reserve for another use. Keep bacon fat in pan and add beef in batches. Cook each batch for about 3 minutes, stirring pieces until browned and transferring into a bowl when it’s done.

Toss onions, bell peppers, and jalapeños into pot and stir in pan juices, scraping up all brown bits on bottom and sides of pot. Season vegetables with a generous pinch of salt and pepper, cook until soft. Add garlic and cook for 1 minute more. Add meat and juices onto vegetables. Add broth, liquid smoke, tomatoes, bay leaves, cinnamon stick, chilies, cumin, and brown sugar. Stir well. Cover pan and bring to a boil. Crack lid and reduce heat to low, and simmer for 1½ to 2 hours, or until beef is tender but still holds its shape.

Finish chili by adding oregano, lime juice, and cilantro. Remove cinnamon stick and bay leaves, and add salt and pepper to taste. Ladle chili into bowls and top with shredded cheddar cheese and chopped red onions. This recipe can be made a day ahead of time, it gets even better…. ENJOY!  Stay warm out there my friends.


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