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Lone Star Chili Con Carne
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Lone Star Chili Con Carne
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 3 hours
Prep Time:
 25 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
.................................................................................
No beans allowed in this spicy, meaty chili!
Featuring big, bold flavors befitting Texas,
this straightforward variation cooks “low
and slow,” resulting in fork-tender beef and
thoroughly blended flavors. Masa harina, or
corn flour, serves as a thickener and adds
a hint of corn flavor. Recipe may be frozen
and halved.

Note: The heat of chili depends on the chili
powder you use. Use mild for light heat, and
hot for fire.

1. In a large stockpot or Dutch oven, heat oil
over medium-high heat. Pat beef dry with paper
towels, season it with salt and pepper, and
add to pot. Cook until browned on all sides,
stirring frequently, about 4 minutes.
2. Add onions, jalapenos, chipotles, and
garlic to pot and cook, stirring occasionally,
until onions are soft, about 5 minutes.
3. Add chili powder, paprika, cumin, and
oregano and stir until well incorporated, 1
minute. Add diced tomatoes and beer and
stir for 1 minute more, scraping up any
browned bits that have accumulated on
bottom of pot.
4. Add lime juice and enough beef broth so
that liquid just covers beef. Bring mixture
to a boil, reduce heat, and simmer for
about 11.2 to 2 hours, partially covered,
and stirring occasionally, until meat is
very tender (you should be able to shred
it with a fork).
5. Add masa harina or cornmeal to pot
and stir to incorporate. Cook, uncovered,
for another 8 to 10 minutes, to thicken
chili, stirring occasionally.
6. Serve hot. Ladle chili into bowls. If
using, serve with side bowls of chopped
cilantro, Cheddar cheese, and lime wedges.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
3 Tbs Olive oil
3 lb Boneless beef top sirloin steak, cut into 3/4 inch cubes
1 1/2 tsp Salt
1 tsp Black pepper, freshly ground
2 ea yellow onions, chopped
2 ea Jalapeno pepper, seeded, chopped
2 ea Chipotle chilies in adobo, minced
6 ea Cloves garlic, minced
4 Tbs Chili powder
1 Tbs Paprika
1 Tbs Ground cumin
1 Tbs Dried oregano
28 oz Can diced tomatoes with juice
12 oz Amber ale beer
2 Tbs Fresh lime juice
3/4 cup Beef broth, low sodium
3 Tbs Masa harina or cornmeal


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