Midwest Chili Recipe - Cooking Index
3 lbs | 1362g / 48oz | Beef chuck - coarse grind |
3 tablespoons | 45ml | Cumin |
2 lbs | 908g / 32oz | Beef chuck - fine grind |
3 teaspoons | 15ml | Salt |
2 | Onions | |
3 cups | 711ml | Water |
5 | Garlic cloves | |
30 oz | 852g | Tomato sauce |
1 tablespoon | 15ml | Red chile - hot, ground |
56 oz | 1591g | Tomatoes - whole |
5 tablespoons | 75ml | Red chile - mild, ground |
32 oz | 909g | Pinto beans |
1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned.
2. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork.
3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally.
4. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer.
Source:
From Matt Martinez's Culinary Frontier - A Real Texas Cookb
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