Texas Lone Star Chili
A hearty beef chili with three kinds of chili peppers, slow-cooked until the meat is fork-tender.
- 150 min
- 691 kcal / serving
- medium
- Protein
- 67.6 g
- Fat
- 42.4 g
- Carbs
- 12.3 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 tablespoon vegetable oil
- 650 g beef goulash, cut into 1-cm cubes
- 1 small onion, diced
- 2 cloves garlic, very finely chopped
- 1 green bird's eye chili, seeded and very finely chopped
- 1 red jalapeño chili, seeded and very finely chopped
- 1 tablespoon hot chili powder, to taste
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
- 350 ml beef broth
- 140 g chopped tomatoes
- 1 1/2 teaspoons cornmeal
- water, as needed
- white onion cubes, for garnish
- freshly chopped cilantro, for garnish
Method
- Heat the oil in a large pot over high heat. Add the meat and brown on all sides, possibly in batches. Reduce the heat to medium, add the onion and cook for 5 minutes. Add the garlic and chilies and cook for 1 minute.
- Add all the remaining ingredients except the cornmeal. Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Remove the lid and simmer for another hour, or until the meat is very tender, adding water as needed. Stir in the cornmeal and skim off the foam from the surface.
- Season to taste and adjust the seasoning as needed. Garnish the chili with onion cubes and cilantro, and serve immediately.
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