If you can made incredible French Onion Soup in Texas, then surely you can made a good Texas Red Chili in Oklahoma...


Dice onions and jalapeno’s and add to stock pot over medium-hi heat, until meat is browned.

While meat is browning, seed and stem the peppers and steep them in water over medium heat for about 20 minutes, until re-hydrated.

 

Main Ingredients: Beef and New Mexico Dried Chili’s

Other Ingredients:  Onion, Jalapeno, Tomato Paste, Cumin, Oregano (Mexican) and Budweiser.

Type of Dish:  Main, but is also great in enchiladas or on hot dogs.

Ingredients

  1. 1.3 lbs ground beef.

  2. 2.1 lb leftover medium rare grilled sirloin, rib-eye, t-bone, etc...

  3. 3.1 onion - diced

  4. 4.3 jalapeno’s - 2 diced, 1 scored.

  5. 5.12 dried chili peppers - 8 New Mexico, 4 Pasilla.

  6. 6.6 oz. tomato paste

  7. 7.2 TBSP Mexican Oregano

  8. 8.4 TBSP Cumin Seed - toasted

  9. 9.36 oz Budweiser (drink 28 oz. while cooking)


Other Needs

  1. 1. 6 qt (or larger) stock pot.

  2. 2. Frito’s, Cheese, Crackers or other condiments of choice

While the meat is browning, dice up the left over steak into 1/4”
cubes. 


 
When meat is browned, add tomato paste, oregano, and beer to the pot, and simmer over medium low while the rest of the ingredients are prepared.









Puree the re-hydrated peppers along with about 1/2 the steeping liquid in a blender, and add to the meat mixture.

 
Toast the cumin seeds, and add to spice grinder.










Grind the seeds, and add to the chili.
 
Score the remaining jalapeno, and float in the chili while simmering covered over medium to medium low heat for 2 hours.