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Chefs Requested Beef for Stew Texas-style Chili with Beans
| | Ingredients | Quantity | | Chef's Requested Beef for Stew | 2 oz. | | Onions, medium dice | 1 small | | Garlic, chopped | 2 cloves | | Chicken stock | 1 cup | | Tomato sauce, canned | _ cup | | Anaheim chili, small dice | _ cup | | Salt | _ tsp. | | Black pepper | _ tsp. | | Chili powder | 3 tbls. | | Cayenne pepper | _ tsp. | | Dried oregano | _ tsp. | | Cumin, ground | 1 tbls. | | Masa harina or cornmeal | 2 tbls. | | Pinto beans, cooked | 8 oz. | |
| Method | | • | In heavy pan, brown the Sirloin Tips in a little oil. | | • | Remove from pan and hold warm. | | • | To the pan add the onions and garlic and cook until just browned. | | • | Add the chicken stock, tomato sauce, chilies, and seasonings. | | • | Simmer uncovered for 30 minutes. | | • | Make a slurry using the masa or cornmeal and 8 ounces of cold chicken stock. | | • | Stir slurry into chili and cook an additional 5 minutes. | | • | Return beef to pot and adjust seasonings with salt, pepper, chili powder, oregano, cumin, and cayenne. | | • | Serve with or without beans. | | • | Especially good when served over rice with queso fresco. | |
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