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    Frain Salazar's Chili


    Source of Recipe


    Laura's Lean Beef

    Recipe Introduction


    Chef Frain Salazar lives in Texas, where folks know a thing or two about chili. Frain's version uses cubed steak, no beans and a lot of chili powder. This is serious chili!


    List of Ingredients




    2 pounds Laura's Lean Top Round (may use Eye of Round, Sirloin Tip Round or Flank Steak) cut in 1-inch cubes
    2 teaspoons olive oil
    2 medium red onions, peeled and diced
    1 tablespoon minced garlic
    2 medium green bell peppers, cored, seeded and diced
    1 16-ounce can whole peeled tomatoes, diced
    1 6-ounce can tomato paste
    1 cup chicken stock
    1 1/2 teaspoon cumin, ground
    1/4 cup chili powder
    1 1/2 teaspoon salt, or season to taste
    1/2 teaspoon ground black pepper, or season to taste
    1 1/2 cup fresh or frozen corn
    1 cup chopped fresh cilantro

    Recipe



    1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, sauté until meat browns. Reduce heat to low, cover and simmer for 15 minutes.
    2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.
    3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Stir remaining chopped cilantro into chili just before it's done cooking. Additional serving suggestions: add ground cayenne pepper to taste.

    Makes 10 servings.
 

 

 

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