Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
So I can't eat Tomato, but BADLY want some chili..
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="ExSniper" data-source="post: 1340369" data-attributes="member: 1387"><p>Tex-Mex Chili</p><p></p><p>3 tablespoons vegetable oil</p><p></p><p>21/2 pounds cubed beef chuck </p><p></p><p>2 cups chopped onions </p><p></p><p>3 large cloves garlic, minced</p><p></p><p>2 tablespoons sweet paprika (Hungarian is best)</p><p></p><p>1 tablespoon ground cumin</p><p></p><p>2 teaspoons kosher salt, or to taste</p><p></p><p>1 cup water</p><p></p><p>2 teaspoons crushed hot red pepper, or to taste</p><p></p><p>1 tablespoon masa harina (Mexican corn flour available in some supermarkets or Hispanic markets)</p><p></p><p>1/4 cup water</p><p></p><p>Cook beef in the hot oil in a heavy pan, turning and browning thoroughly on all sides. Stir in onion and garlic and cook, stirring, over medium heat for about 10 minutes.</p><p></p><p>Add paprika and cumin and cook, stirring constantly, for 2 more minutes. Add the salt, cup of water and crushed hot red pepper. Bring to a boil, cover, and cook over very low heat for 3 hours or until meat shreds easily with a fork. (Or place in a 300-degree oven.) </p><p></p><p>Stir together the masa harina and remaining water. Stir into the chili and cook 10 minutes longer. Taste and adjust the seasonings. Makes 6 to 8 servings.</p></blockquote><p></p>
[QUOTE="ExSniper, post: 1340369, member: 1387"] Tex-Mex Chili 3 tablespoons vegetable oil 21/2 pounds cubed beef chuck 2 cups chopped onions 3 large cloves garlic, minced 2 tablespoons sweet paprika (Hungarian is best) 1 tablespoon ground cumin 2 teaspoons kosher salt, or to taste 1 cup water 2 teaspoons crushed hot red pepper, or to taste 1 tablespoon masa harina (Mexican corn flour available in some supermarkets or Hispanic markets) 1/4 cup water Cook beef in the hot oil in a heavy pan, turning and browning thoroughly on all sides. Stir in onion and garlic and cook, stirring, over medium heat for about 10 minutes. Add paprika and cumin and cook, stirring constantly, for 2 more minutes. Add the salt, cup of water and crushed hot red pepper. Bring to a boil, cover, and cook over very low heat for 3 hours or until meat shreds easily with a fork. (Or place in a 300-degree oven.) Stir together the masa harina and remaining water. Stir into the chili and cook 10 minutes longer. Taste and adjust the seasonings. Makes 6 to 8 servings. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
So I can't eat Tomato, but BADLY want some chili..
Search titles only
By:
Top
Bottom
