2 tb Vegetable oil
2 c Chopped onions
Salt
Cayenne
2 lb Beef bottom round; cut into
-1/2-inch cubes
1 tb Chili powder
2 ts Ground cumin
Crushed red pepper
2 ts Dried oregano
2 tb Chopped garlic
3 c Crushed tomatoes
1/2 c Tomato paste
2 c Beef stock
2 c Canned dark red kidney bean
1 Bag Frito Chips
1 1/2 c Grated Monterey Jack cheese
6 tb Sour cream
1 sm Jar of jalapenos
EMERIL LIVE SHOW #EMIA17
In a large saucepan, heat the vegetable oil. When the oil is hot, add the
onions and saute for 3 to 5 minutes, or until the vegetables start to wilt.
Season with salt and cayenne. Stir in the beef , chili powder, cumin,
crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in
the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid
up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1
hour, stirring occasionally, or until the beef is tender. Skim off the fat
occasionally. Mix the masa and flour together. Slowly stir in the masa
slurry and continue to cook for 30 minutes. Reseason with salt and cayenne.
Place a handful of the chips in each shallow bowl. Spoon the chili over the
chips. Garnish with the grated cheese, sour cream and jalapenos.
Yield: 6 to 8 servings
Yields
1 Servings