Tim's Texas Chili

Ingredients

  • 4 lbs Tri Tip (or blade steak or chuck-eye roast)
  • 1 White Onion
  • 2 jalapenos
  • cloves garlic
  • 15 ounces tomato sauce originally 8
  • 20 ounces water (originally chicken broth)
  • 7 tablespoons chile powder
  • 2 tablespoons cumin
  • 4 slices bacon or pork sausage
  • 6 ounces porter
  • shredded cheese
  • frito corn chips

Directions

  1. Cube meat into 1/4" cubes. Add 2 Tbls chile powder, 1/2 Tbls cumin and 1-2 tsps of Wesson (vegetable oil) and let sit for a while.
  2. Slice up onion and jalapenos (seeds removed) in food processor
  3. Saute onion and jalapenos and garlic minced very ?nely with some oil.
  4. At the same time, bring 20 oz water, 15 oz tomato sauce, salt, 3 Tbls chile powder, 1 Tbls cumin to a boil.
  5. Add onion jalapeno and garlic and begin to unred meat in portions, adding to mix as complete.
  6. Lower to a simmer.
  7. Cover and simmer for 90 minutes, adding water as needed.
  8. Uncover and simmer for another hour or so.
  9. 30 minutes or so before end, add 1/2 tablespoon cumin, 2 tablespoons chile powder and porter (or other beer).
  10. Grill bacon
  11. 10 minutes before end, add masa harina if you have it or corn starch/flour to thicken, bacon and tabasco to taste.

Notes

Description: Less meat, some pork, more tomato sauce, less cumin (from when 3lbs, no bacon or sausage, 8 oz of tomato sauce)

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