TEXAS CHILI

TEXAS CHILI


TEXAS CHILI
(Serves 6 )

1/4 cups (50 ml) vegetable oil
2 lbs. (1kg) of stewing beef cut into 3/4 inch cubes
salt and pepper
1 large onion, finely diced
2 jalapeno peppers, seeded and diced
4 cloves garlic, minced
1 tsp. (5 ml) oregano
2 tsp. (10 ml)toasted cumin seeds
3 tsp. (15 ml) chili powder
2 cups (500 ml) of beef stock
1 small tin of tomato paste
1 Tbsp. (15 ml) brown sugar
2 Tbsp. (25 ml) cider vinegar
2 Tbsp. (25 ml) finely chopped cilantro


Small flour tortillas
Hot sauce
Sour cream
Lime wedges

Heat 1 Tbsp. (15 ml) of the oil in an ovenproof Dutch oven over medium-high
heat.

Lightly season the beef the salt and pepper. Brown 1/4 of the meat in the
oil and transfer to a plate. Repeat with remaining oil and meat until all
the meat is browned.

Add the onion to the pan and cook until light golden. Stir in the jalapeno
and garlic and cook a further minute.

Add the oregano, cumin, chili powder, stock, tomato paste, brown sugar and
vinegar. Return the browned meat to the pan.

Cook at a gentle simmer on top of the stove for about 2 hours, checking from
time to time to make sure that the chili is not sticking to the bottom of
the pan. (Or cook in a preheated 325F. oven for 2 hours). The meat should be
very tender.

Season the stew with salt and pepper to taste. Add some hot sauce if
desired. Add the cilantro.