Red Chili

Try this tasty red chili recipe from Frisco Style

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 1 batch

INGREDIENTS

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• 2 tablespoon(s) vegetable oil

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• 2 cup(s) chopped onions

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• rsalt

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• rcayenne

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• 2 pound(s) rump or shoulder roast

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• 1 tablespoon(s) chili powder

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• 1 tablespoon(s) ground cumin

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• 1/4 teaspoon(s) crushed red pepper

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• 2 teaspoon(s) dried oregano

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• 4 clove(s) minced garlic

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• 20 ounce(s) crushed tomatoes

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• 1/4 cup(s) tomato paste

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• 15 ounce(s) beef stock

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• 1 cup(s) canned dark red kidney beans

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• 2 tablespoon(s) flour

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• 4 tablespoon(s) water

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• 1 1/2 cup(s) grated Monterey Jack cheese

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• 6 tablespoon(s) sour cream

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• 1 small jar(s) jalapenos

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INSTRUCTIONS

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1. In a large saucepan, heat vegetable oil. When oil is hot, add onions and saute for 3 to 5 min., or until the vegetables start to wilt. Season with salt and cayenne.

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2. Stir in meat, chili powder, cumin, crushed red pepper and oregano. Brown meat for 5 to 6 min.

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3. Stir in the garlic, tomatoes, tomato paste, beef stock and beans.

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4. Bring liquid to a boil and reduce to a simmer. Uncovered for 1 hr., stirring occasionally, or until beef is tender. Skim off fat occasionally.

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5. Mix flour and water together. Slowly stir in slurry and continue to cook for 30 min.

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6. Re-season with salt and cayenne.

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7. Serve over corn chips. Garnish with the grated cheese, sour cream and jalapeños

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