Texas Red Chili

Chef Tim Love returns to Good Day to make a cold weather favorite that you can savor all winter. He'll be serving it inside his new chili parlor at the White Elephant Saloon in the Fort Worth Stockyards.

Texas Red Chili

5 Ancho Chili, deseeded
5 Guajillo Chili, deseeded
10 Arbol Chili, deseeded
3 White Onions, small dice
4 Red Bell Peppers, small dice
3 Jalapeños, chopped
½ cup Garlic, minced
20 Roma Tomatoes, grilled
½ lb Ground Beef
½ lb Tenderloin Scrap, grilled
½ cup Chili Powder
2.5 oz Cumin
2 cups Chipotle Puree
24oz IPA
10 Red Corn Tortillas, cooked & crushed
2 quarts Chicken Stock
Salt & Pepper to taste

Deseed and grind all chilies together and reserve. Grill Tomatoes and reserve. Do not cool! Season beef tips with S&P and sear on flat top and reserve. 

In large stockpot, heat 1/2-cup oil. Add ground beef and begin to brown. Add in onions, Red bell, Jalapeno, Garlic and dry spices.

Once meat is browned, strain off grease and return meat to pot.  Add ground-dried chilies, tomatoes along with any juice & Tenderloin.

Cook for 2-3 minutes.  Add IPA and simmer for 2 minutes.  Add Chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes. 

Add Crushed Red Tortillas and simmer for an additional 5 minutes or so.  Will thicken slightly with tortillas.

LINK: www.cheftimlove.com

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