Beef Chili, Texas Style - James Mcnair

Recipe Ingredients

3 lbs	1362g / 48oz	Round roast - trimmed
3 tablespoons	45ml	Safflower oil
2 cups	125g / 4.4oz	Yellow onion - finely chopped
1 tablespoon	15ml	Garlic - minced
3/4 cup	177ml	Ground chili powder - preferable freshly
		Ground from dried ancho or pasilla peppers
1 tablespoon	15ml	Ground cumin
1/2 cup	31g / 1.1oz	Unbleached flour
		Salt and pepper
		Cayenne
3 cups	711ml	Tomato sauce
4 cups	640g / 22oz	Cooked pinto beans

Recipe Instructions

Quickly rinse the beef under running cold water and pat dry with paper towels. Chop the beef with a sharp knife or food processor, or cut it into 1/2-inch cubes. Reserve.

Heat the oil in a Dutch oven or other heavy pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beef and garlic and cook until the meat is just past the pink stage. Add the chili powder, cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir in the tomato sauce, reduce the heat, and simmer, uncovered, until the flavors are well-blended, about 1 hour. Stir in the cooked beans, if using, the last 20 minutes of cooking. Add a little water to the pot anytime during the cooking if the mixture begins to dry out.

Serves 12.

Source:
Beef - James McNair

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