Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

Tejas Beef Chili




Source of Recipe


Master Chef Don Easley


Recipe Introduction


(Use masa harina to thicken.)
* note: cooked black beans may also be added


Recipe Link: http://MasterCheDonEasley.thevillage.com

List of Ingredients




1 Tblsp corn oil
1.5 pounds tomatoes
pinch salt and pepper to paste
1 pound onions, sliced
pinch ancho chili powder
4 cups water
pinch ground corainder
4 lbs ground sirloin
2 Tblsp tomato paste
2 cloves garlic
2 Tblsp cumin
1 Tblsp thyme-leaves only, no stems
pinch cayenne

Recipe



Preheat oven to 350.

Light a charcoal fire and when coals are white hot, cook onions and tomatoes until they are about 3/4 blackened. Cool vegetables and finely chop them.


Heat corn oil in a large braising pan, or heavy sauce pot. Add the cubed beef to the pan and cook until beef is well browned. Stir in the remaining ingredients, except the thyme, and allow to simmer until chili thickens.