Wednesday, October 25, 2017

Texas Chili with Rice


Texas Chili with Rice
(4 servings)


Ingredients:

3 tbsp. Olive Oil, divided
2 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Paprika
1 tsp. Unsweetened Cocoa
¼ tsp. Red Pepper
¼ tsp. Dried Oregano
12 oz. Flank Steak, cut into 3/4 -inch pieces
¾ tsp. Kosher Salt, divided
3 tbsp. All-Purpose Flour
2 tbsp. Tomato Paste
1 tbsp. Molasses
2 cups Beef Broth
½ cup Dark Beer
1 tbsp. Worcestershire Sauce
2 cups Cooked Rice, hot
¼ cup Sour Cream
¼ cup Green Onions, sliced
¼ cup Radishes, sliced
1 medium Fresh Lime, quartered

Directions:

In a microwave safe bowl, combine 2 tbsp. oil with the next 6 ingredients.  Microwave for 1 minute, stirring after 30 seconds on high and then set aside.  In another bowl, sprinkle steak with a ¼ tsp. of salt and toss in the flour.  Using a large Dutch oven over medium-high heat, warm remaining oil and cook the steak pieces for 6 minutes stirring as needed.  Now add the seasoned oil mixture to the pan and cook 1 minute.  Stir in tomato paste and molasses cooking 3 more minutes.  Add remaining ½ tsp. salt, beef broth, beer and Worcestershire sauce and bring to a boil.  Reduce heat and simmer for 30 minutes, stirring occasionally.  Divide rice among 4 soup bowls and top with the chili evenly.  Serve with the condiments of sour cream, green onion, radishes and lime wedges.

Note:               You don’t have to use just flank steak for this recipe.  Try any steak cuts you like or have handy when making this dish.

Ideas for Future Efforts
_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

No comments:

Post a Comment