El Cid Chili

From MVXCVI
Jump to: navigation, search

The famous chili recipe!


Ingredients

  • Meat
    • 2 pounds steak (sirloin), cut into 1-inch cubes
    • 1/2 pound ground beef
    • 12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
  • Body
    • 2 (14.5 oz) cans beef broth
    • 3 medium whole tomatoes, peeled (alt. 2 (14.5 oz) cans)
    • 1 (12 oz) bottle dark beer
  • Heat
    • 1 large yellow onion, coarsely chopped
    • 2-4 green jalapeno peppers
    • 1 habanero pepper
  • Flavor
    • 1 cup cilantro, chopped
    • 1/4 cup chili powder
    • 1 tablespoon garlic salt
    • 2 teaspoons cumin powder
    • 1 teaspoon dried basil
    • 1 teaspoon ground ginger
    • 1 cinnamon stick
    • 3 bay leaves


Directions

  1. Cut the steak into one-inch cubes and place into a bowl.
  2. Heat some oil in a large, heavy pot over medium heat.
  3. Brown the steak chunks in the pot in batches. Remove to bowl with a slotted spoon.
  4. Cut the sausage into small chunks and remove the skin. Add the chunks to the empty pot.
  5. Chop up the onion and add to the pot.
  6. Break up the ground beef into the pot with the onion and sausage.
  7. Stir frequently until meat is browned.
  8. Add the steak back into the pot and add the broth, tomatoes, and beer.
  9. Slice the peppers three times lengthwise and add them to the pot.
  10. Stir in all the spices.
  11. Turn up the heat and bring the mixture to a boil.
  12. Reduce heat and simmer for 3-5 hours until the liquid has reduced to a thick sauce.
  13. Before serving, remove the cinnamon stick and bay leaves.
Personal tools
Namespaces
Variants
Actions
Navigation
Toolbox