It’s Chilly So Make Chili

The Food Dude shares news, notes and a recipe for Red River Chili

BY DAVE CATHEY Modified: October 16, 2012 at 4:00 pm •  Published: October 17, 2012
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The heat wave got knocked out of the park a couple of weeks ago, and it looks like we might be in for a long winter. So, that means it’s chili season.

Never had any...

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Red River Chili

2 tablespoons olive oil

2 pounds sirloin cut in ¼-inch cubes

16 ounces chicken, beef or vegetable broth

1 (8-ounce) can Mexican tomato sauce

BATCH ONE

1 tablespoon onion powder

2 tablespoons granulated garlic powder

1 teaspoon pasilla chile powder

1 teaspoon white pepper

½ teaspoon salt

1 teaspoon ground black pepper

1 teaspoon light chili blend powder

BATCH TWO

4 tablespoons ancho chile powder

1 teaspoon garlic powder

1 teaspoon chimayo pepper

2 teaspoons ground cumin

1 tablespoon paprika

1 teaspoon fresh ground tellicherry black pepper

BATCH THREE

1 teaspoon chimayo pepper (or chile de arbol for more heat)

½ teaspoon garlic powder

½ teaspoon onion powder

2 teaspoons chili blend powder

1 teaspoon dried Mexican oregano

1½ teaspoons ground cumin

• In cast-iron pot, heat olive oil over medium-high heat. Add beef and cook until browned. Season with salt and drain excess grease. Add tomato sauce and broth, then simmer for 1 hour.

• Add all ingredients from Batch One, stir and simmer 35 minutes. Add Batch Two, then cook 20 minutes, stirring often. Add Batch Three and cook 10 minutes.

• Let cool before storing in an airtight container in the refrigerator.

• For a vegetarian version, in place of the beef use two 12-ounce packages of Quorn brand crumbles.

• Serve with any or all of these: steamed white rice, pinto beans, corn chips, saltine crackers, cornbread, spaghetti, chopped onions, grated cheddar cheese, chopped fresh serrano or jalapeno peppers or with a fried egg on top.

Source: Dave Cathey

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