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

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