Did this recipe two nights ago with some fine tuning so I thought it would run it again. Vegetarians (love you dearly): Avert your eyes!
2 pounds AAA Angus Sirloin, Strip loin or whatever is available
2 tablespoon corn oil
2 1/2 teaspoons kosher salt
24 fluid ounces of beer, medium ale being the best
2 (16-ounce) container salsa
60 tortilla chips
2 chilpotle peppers canned in adobo sauce, chopped
2 tablespoon adobo or chilpotle hot sauce
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pot over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the pot to de-glaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pot along with the salsa, tortilla chips, chilpotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Cover pot. Cook for 40 minutes at medium heat. Serve immediately.
Goes well with more beer and more corn chips.
Comments
One response to “Food West Coast Texas Chili Vancouver Island Style”
Yum. I think I will try this in a vegatarian version.
Nice try on the attempted link placement — deleted