A fiery hot bowl of red,
Texas-style.
Texas
Red Chili
- 3 pounds round steak,
diced
1 cup chopped onion
4 garlic cloves, crushed
1/4 cup vegetable oil
2 cups tomato sauce
2 tablespoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
4 jalapeños, seeded and chopped
1 cup shredded cheddar cheese
- Heat oil in a large skillet.
Add diced round steak, finely chopped onion, and crushed garlic
cloves. Cook over medium heat until the beef is brown; drain.
Stir in tomato sauce, red pepper flakes, cumin, coriander, and
chopped jalapenos; heat to boiling. Reduce the heat, cover, and
simmer, stirring occasionally, until the beef is tender, about
2 hours.
- Sprinkle with shredded
cheddar cheese and heat until the cheese is melted.
Makes 6 servings.
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