Mexican recipes
Chili corn carne, Texas style
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165 min
Serves 8
Mexican
Ingredients
- 2 tbsp olive or vegetable oil 30 ml olive or vegetable oil
- 1 1/2 lb ground beef steak (round, shoulder or chuck steak) 680 g ground beef steak (round, shoulder or chuck steak)
- 1/2 lb ground pork 225 g ground pork
- 12 oz chorrizo sausage 340 g chorrizo sausage
- 16 oz tomato sauce 455 g tomato sauce
- 1 1/4 cup beer 300 ml beer
- 4 clove garlic (crushed) 4 clove garlic (crushed)
- 1 tbsp finely chopped green onions 15 ml finely chopped green onions
- 2 tbsp finely chopped green bell pepper 30 ml finely chopped green bell pepper
- 2 tsp dried oregano 9.9 ml dried oregano
- 1 tbsp cumin powder 15 ml cumin powder
- 1–2 tbsp chili powder (or to taste) 15–30 ml chili powder (or to taste)
- 1 jalapeno pepper, finely chopped 1 jalapeno pepper, finely chopped
- 1 tsp salt (or to taste) 4.9 ml salt (or to taste)
- 1/2 tsp black pepper 2.5 ml black pepper
- To serve / garnish To serve / garnish
- White onion, thinly sliced White onion, thinly sliced
- Shredded Monterrey Jack or cheddar cheese Shredded Monterrey Jack or cheddar cheese
- Sour cream Sour cream
- Corn tortilla chips Corn tortilla chips
Method
In a large cooking pot or frying pan over medium to high heat add the olive or vegetable oil, the ground beef, pork and chorrizo sausage and brown, stirring occasionally.
When the meat is well browned, add the tomato sauce, garlic, beer, green onions, bell pepper and seasonings (oregano, cumin powder, chiuli powder, jalapeno pepper, salt, black pepper). Stir well and bring to a boil. Lower heat to medium and cook for 30 minutes, stirring occasionally, then reduce heat to low and cover. Simmer covered for 1 hour, stirring a few times. Taste and adjust with more salt, pepper and chili, as desired.
Simmer for 1 more hour, this time uncovered, again stirring every 10 or 15 minutes, as needed, making sure that the sauce does not become too dry (in case it does, add 1/3 cup of water and stir).
Remove from heat, let it cool down and refrigerate overnight.
Reheat in the oven or microwave and serve with thinly sliced white onion, shredded Monterrey Jack or cheddar cheese, cream and corn tortilla chips.
When the meat is well browned, add the tomato sauce, garlic, beer, green onions, bell pepper and seasonings (oregano, cumin powder, chiuli powder, jalapeno pepper, salt, black pepper). Stir well and bring to a boil. Lower heat to medium and cook for 30 minutes, stirring occasionally, then reduce heat to low and cover. Simmer covered for 1 hour, stirring a few times. Taste and adjust with more salt, pepper and chili, as desired.
Simmer for 1 more hour, this time uncovered, again stirring every 10 or 15 minutes, as needed, making sure that the sauce does not become too dry (in case it does, add 1/3 cup of water and stir).
Remove from heat, let it cool down and refrigerate overnight.
Reheat in the oven or microwave and serve with thinly sliced white onion, shredded Monterrey Jack or cheddar cheese, cream and corn tortilla chips.
Comments (2)
Colin Nolan
Feb 10, 2009
Hi there ~ I am currently making this recipe and so far it tastes great but I would recommend that you don't add the full tbsp of salt until the end when tasting ~ I think with the chorizo sausage the whole meal is was too salty ~ either that or it's a typo error. Enjoy!!!
admin
Feb 21, 2009
You are right about the salt. That should be 1 teaspoon, or to taste. We have corrected it.<br><br>Thanks for your comment!
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