Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal.
INGREDIENTS
2 8oz USDA Prime Sirloins -cut into dice sized chunks 1 cup chopped onion
2 cloves of garlic, peeled and pressed
2 jalapeños sliced
2 tablespoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1 bay leaf
2 cups beef broth
1/4 cup red wine (optional)
1/2 cup chopped tomatoes
3 tablespoons vegetable oil
Kosher salt
DIRECTIONS
1
In a Dutch Oven warm oil over medium high heat.
2 minutes
2
Add onions, sirloin and peppers. Lightly brown.
3 minutes
3
Stir in all dry ingredients and mix until incorporated.
2 minutes
4
Add tomatoes and stir.
1 minute
5
Add red wine and beef broth. Let simmer over medium-low heat for 45 minutes to 1 hour, It is done when the broth has changed to a chili consistency.
1 hour
6
Finish with salt to taste.
–
7
Garnish with any of your favorite chili garnishes.
