Firehouse-Style Spicy Beef Chili
Firehouse-Style Spicy Beef Chili
Equipment
- large, heavy pot
Ingrediënten
- 3 tablespoons lard butter, or bacon drippings
- 2 large onions coarsely chopped
- 8 pounds beef chuck coarse ground or beef round, coarse ground
- 5 garlic cloves finely chopped
- 5 ⅓ tablespoons ground hot red chili
- 5 ⅓ tablespoons ground mild red chili
- 1 tablespoon cumin
- 1 teaspoon dried Mexican oregano
- 3 cans 8 oz each tomato sauce
- 3 cups water
- 2 tablespoons salt
- Parsley optional
- 1 cup corn flour masa harina
Instructies
- n a large heavy pot, melt the lard, butter, or bacon drippings over medium heat.
- Add the coarsely chopped onions and cook until they are translucent.
- In a separate bowl, combine the beef with the finely chopped garlic, ground hot red chili, ground mild red chili, cumin, and dried Mexican oregano.
- Add this meat-and-spice mixture to the pot with the onions.
- Break up any lumps with a fork and cook, stirring occasionally for about 30 minutes, until the meat is evenly browned.
- Add the tomato sauce, water, salt, and optional parsley to the pot.
- Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
- Stir in the corn flour (masa harina) to achieve the desired consistency.
- Cook for an additional 10 minutes, stirring occasionally.
- Taste and adjust seasonings if necessary.
- Serve hot and enjoy the fiery flavors of this firehouse-style spicy beef chili!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this bold and spicy chili with a robust red wine such as Shiraz or Zinfandel to complement its rich flavors.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 10 g | Protein: 40 g | Fat: 30 g | Fiber: 3 g | Sugar: 4 g
