Chile - Texas Style

Invented by a guy from California, and modified by me. This can be as spicy or mild as wanted based on the type of chiles added.

Chile - Texas Style
Chile - Texas Style

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs. chunk beef (chuck or other coarse steak)

  • 11/2

    lbs. chorrizo (Mexican sausage), use fresh sausage, remove casings

  • 4

    medium yellow onions, chopped

  • 3

    tblsp olive oil

  • 2-4

    cloves garlic, chopped

  • 2

    cups red wine

  • 2

    large cans of whole tomatoes (28 oz cans)

  • 2

    cans tomato paste

  • 1

    large can refried beans

  • 1

    cup fresh cilantro, coarsely chopped

  • 1

    tbsp ancho chile powder

  • 2

    tbsp dry mustard

  • Cayenne, black, & white pepper to taste

Directions

Braise Beef Cut into 1” cubes. In a large pot, add water to cover beef, bring water to boil, add 3 tblsp cayenne (I add about 1 tblsp), and 3 tblsp meat tenderizer (I never do this). Cover pot and cook 1-2 hours until very tender. Drain meat saving liquid. Sauté Sauté chopped onions in olive oil, add chopped garlic cloves, cayenne, white and black pepper, cilantro, chile powder, and mustard. When onions are half-cooked, add red wine and cook thoroughly. Blend Combine refried beans with water drained from braised beef and tomato sauce drained from tomato cans (if available). Mixture (Legumistino paste) is added to chili to thicken as needed. Combine Combine sautéed onion and chorrizo mixture with browned beef in large stew pot. Add tomatoes and tomato paste. Add Legumistino paste to thicken. Simmer for 1 hour. Serve Serve hot with salad, ribs, cornbread, and ice-cold beer.

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