Fred's Championship Texas Red Chili

 

5 LB Beef Sirloin
3 C Beef Broth
3 C Tomato Sauce
3 Yellow Onion - Medium
5 Garlic - Cloves
2 Poblano Peppers
3 Jalapeño Peppers

 

  • Brown the sirloin
  • Combine sirloin, broth, and tomato sauce in a large pot and bring to a high simmer
  • Roast the poblano and jalapeño peppers over open flame until the skins are black and blistering. Seal in a plastic bag for 20 minutes and allow to cool, and then remove seeds and stems from the peppers
  • Finely chop the peppers, onions, and garlic
  • Sauté the onions and peppers in a bit of canola oil until onions are translucent and then add the garlic, stirring constantly for one minute only
  • Immediately add the onions / peppers / garlic to the simmering beef mixture and simmer on low heat for one hour
  • After one hour, add SPICE DUMP #1 and mix thoroughly

 

SPICE DUMP #1

3 TBS Dark Chili Powder 30 g
3 TBS Light Chili Powder 30 g
1.5 TSP Granulated Garlic 4.5 g
1.5 TSP Cumin 2.7 g
1 TSP Cayenne Pepper 1.9 g
  Sazon Goya (MSG) 1.5 oz
  Beer 18 oz
  • Simmer for another hour, then add SPICE DUMP #2 and mix thoroughly

 

 

SPICE DUMP #2

1.5 TBS Dark Chili Powder 15 g
1.5 TBS Light Chili Powder 15 g
1 TSP Cumin 1.8 g
1 TSP Cayenne Pepper 1.9 g
  • Simmer for one more hour

 

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Coleslaw

1 Cabbage head - shredded   
1 Carrot - shredded  
2 C Mayonnaise 460 grams
1 C Cider Vinegar 223 grams
1/2 C White Sugar 100 grams
3 TBS Dried Minced Onion  
  Salt  
  Pepper  

 

  • Combine all dressing ingredients in a mason jar or quart deli container and shake until sugar has dissolved.
  • Shred cabbage and carrot into a large bowl or third pan.
  • Pour dressing over produce and combine.
  • Salt and pepper to taste.

 

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