Southwestern Chili Texas Style

Recipe By:
Steve G
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Southwestern Chili Texas Style
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  • Total Time 240 min Ico-add
  • Yield 10 Servings
  • Level Medium

This Southwestern chili recipe is made with beef, pork, chopped onions and pureed dried chile peppers with big and bold flavors. It is a true basic starter for competitive Chili Cook-offs; at home serve over...
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Ingredients

  • 2 pounds lean stewing beef
  • 1 pound pork shoulder
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 4 cups water
  • 2 medium dried ancho chiles, stems and seeds removed
  • 5 dried red new mexican chiles, stems and seeds removed
  • 1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
  • 1 1/2 teaspoons ground cumin
  • 2 to 3 teaspoons dried mexican oregano
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Directions

  1. 1. Cut beef and pork into 1 inch cubes.
  2. 2. In a wide bowl or food storage bag combine flour with salt and pepper. Toss meat cubes in the seasoned flour.
  3. 3. In a large skillet over medium high heat cook the meat in the oil stirring often.
  4. 4. Add the onions and garlic; sauté until softened. Add the water; simmer for 1 hour.
  5. 5. Soak the dried chiles in hot water for 15 to 20 minutes. Process the soaked chile peppers in a blender with just enough of the soaking water to make a pureé. Strain out excess liquid.
  6. 6. Add the pureé to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.
 
 
  • Did you know?

    In 1731 sixteen families arrived from the Canary Islands at Bexar, the villa of San Fernando de Béxar (now know as the city of San Antonio). According to historians, the women made a spicy Spanish stew that is similar to chili.