Chili Con Carne Recipe
Ingredients
| Top sirloin steak - 1 pound, diced | ||
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| Light olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| White onion | 1 | |
| Ancho or pure red chile powder - 3 tablespoons | ||
| Cumin | 1/2 Teaspoon | |
| All-purpose flour - 1 tablespoon | ||
| Tomato Paste | 1 Cup (16 tbs) | |
| Beef Stock | 1 1/4 Cup (16 tbs) | |
| Black beans | 1 Cup (16 tbs), cooked | |
| Flour tortillas | 8 | |
| Smoked Cheese | 1 Cup (16 tbs), grated | |
| Scallions | 1/4 Cup (16 tbs), sliced | |
Directions
GETTING READY
1. Season the diced steak with salt and pepper.
2. Preheat oven to 250 ° F.
MAKING
3. In a heavy-bottomed saucepan, heat oil and sear the steak over high heat for about 2 minutes until brown on all sides; stir constantly.
4. Transfer the meat in a plate and keep aside.
5. In the same saucepan, add a little more oil if necessary.
6. Stir in garlic and onion and sauté for 2 minutes until soft and light golden.
7. Reduce the heat to medium and stir in chile powder, cumin, and flour.
8. Return the meat back into the pan and stir to coat thoroughly.
9. Stir in the tomato paste and 1 cup of the stock; bring the mixture to a boil.
10. Reduce the heat to low and simmer for 30 minutes with occasional stirring.
11. Add the beans, remaining stock and a little water if necessary.
12. Taste the gravy and adjust seasonings to taste.
13. Stir in the chili well to distribute evenly.
14. In a dry skillet, warm tortillas for 3 to 4 minutes in oven.
SERVING
15. Into warm serving bowls, spoon chilies and sprinkle cheese and scallions if desired.
16. Serve with the warm tortillas.
1. Season the diced steak with salt and pepper.
2. Preheat oven to 250 ° F.
MAKING
3. In a heavy-bottomed saucepan, heat oil and sear the steak over high heat for about 2 minutes until brown on all sides; stir constantly.
4. Transfer the meat in a plate and keep aside.
5. In the same saucepan, add a little more oil if necessary.
6. Stir in garlic and onion and sauté for 2 minutes until soft and light golden.
7. Reduce the heat to medium and stir in chile powder, cumin, and flour.
8. Return the meat back into the pan and stir to coat thoroughly.
9. Stir in the tomato paste and 1 cup of the stock; bring the mixture to a boil.
10. Reduce the heat to low and simmer for 30 minutes with occasional stirring.
11. Add the beans, remaining stock and a little water if necessary.
12. Taste the gravy and adjust seasonings to taste.
13. Stir in the chili well to distribute evenly.
14. In a dry skillet, warm tortillas for 3 to 4 minutes in oven.
SERVING
15. Into warm serving bowls, spoon chilies and sprinkle cheese and scallions if desired.
16. Serve with the warm tortillas.
Chef
