* I prefer to add a small amount of beans and tomatoes, even though that’s not really what Texas Red Chili is. This is not an authentic Texas Red Chili, but more of an inspired-by recipe.
- 8 dried chilies, 4 guajillo and 4 ancho
- 4-5 tablespoons bacon fat
- 2.5 lbs sirloin steak, cut into small chunks
- 1 cup red kidney beans
- 5 cups lamb or beef stock
- 1 28oz can of tomatoes, pureed
- 8-10 cloves of garlic
- 2 large onions, diced
- 2 jalapenos, diced
- 1 teaspoon white vinegar
- salt and pepper
- Montreal steak seasoning
- 2 teaspoons cumin
- 1 teaspoon oregano
- a pinch of smoked paprika
- 1 bay leaf
- Optional for serving: cheddar cheese, cilantro, diced scallions, sour cream
- Soak or pressure cook the beans. If I have time I will soak overnight or boil and allow to soak for a few hours.
- Toast the chilies in a cast iron skillet for a few minutes on each side. Remove stems and seeds and soak in a bowl of hot water for about a half hour. Puree the peppers in a food processor with about a half cup of the soaking water.
- Season the beef with Montreal steak seasoning and brown it in bacon fat in a large pot. Set aside in a bowl.
- Add more bacon fat to the pot and saute the onions, jalapenos, and garlic for a few minutes. Add salt, pepper, oregano, cumin, paprika, and bay leaf.
- Add tomato puree, stock, and beef to the pot. Bring to a boil, reduce heat, and simmer partially covered for about 3 hours, stirring occasionally.
- Stir in vinegar and season to taste with more salt, pepper, cumin, and steak seasoning. Remove bay leaf.
- Garnish to serve: grate cheddar cheese on top of chili in bowl and broil for a few minutes. Add scallions, cilantro, and a dollop of sour cream on top. Enjoy!