Frain Salazar's Chili
Source of Recipe
Laura's Lean Beef
Recipe Introduction
Chef Frain Salazar lives in Texas, where folks know a thing or two about chili. Frain's version uses cubed steak, no beans and a lot of chili powder. This is serious chili!
List of Ingredients
2 pounds Laura's Lean Top Round (may use Eye of Round, Sirloin Tip Round or Flank Steak) cut in 1-inch cubes
2 teaspoons olive oil
2 medium red onions, peeled and diced
1 tablespoon minced garlic
2 medium green bell peppers, cored, seeded and diced
1 16-ounce can whole peeled tomatoes, diced
1 6-ounce can tomato paste
1 cup chicken stock
1 1/2 teaspoon cumin, ground
1/4 cup chili powder
1 1/2 teaspoon salt, or season to taste
1/2 teaspoon ground black pepper, or season to taste
1 1/2 cup fresh or frozen corn
1 cup chopped fresh cilantro
Recipe
1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, saut� until meat browns. Reduce heat to low, cover and simmer for 15 minutes.
2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.
3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Stir remaining chopped cilantro into chili just before it's done cooking. Additional serving suggestions: add ground cayenne pepper to taste.
Makes 10 servings.
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