Texas Red Chili – A Detailed recipe cooking. 
Photo of the dish: Кэт Тойч Time:2 hours 30 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 2.7 kg beef pulp (neck or shoulder), cut cubes about 2 cm in size.
- 6 cloves of garlic, chop
- 6 tbsp. l chili powder (seasoning recipe see here)
- 4 tsp ground cumin
- 1/2 tbsp. wheat flour
- 2 tbsp. l dried oregano
- 1.6 liters lightly salted beef broth
- Coarse salt and freshly ground pepper
- 1/2 tbsp. instant cornmeal
- White onion slices and pickled slices jalapeno peppers for sprinkling
Recipes with similar ingredients: beef, garlic, chili seasoning, cumin, flour, oregano, corn flour, green onions, jalapenos
Recipe preparation:
- In a large pan with a thick bottom, heat 1 tbsp. l olive oils to a moderate to high temperature. Add half the beef and cook by stirring until meat is browned, about 4 min., shift to the dish. Add to the pan 1 tbsp. l olive butter and fry the remaining beef, then return to the pan first batch. Reduce heat to medium temperature and mix. garlic.
- Combine chili powder, cumin and flour in a small bowl. Add mix in a saucepan and mix evenly. Add oregano, 1.2 l. beef broth, 2 tsp. salt and 1/4 tsp pepper; mix. Bring to a boil, then reduce heat to a low temperature; partially cover and simmer until meat is soft, approximately 1 hour 30 minutes
- In a bowl, mix the remaining broth with cornmeal until thick paste formation; mix into a pot with chili. Continue simmer at low boil until the meat fibers start easy to separate from each other, 30 – 60 min. If chili becomes too thick, dilute with water (no more than 2 tbsp.). Arrange Chilli by bowls and sprinkle with onions and pickled jalapenos.
