Chili Roja

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2lbs beef chuck, cut into 1 inch pieces
1 large red onion, coarsely chopped
2 cloves garlic, crushed
2 red peppers, seeded and cut into 1 inch pieces
1-2 red chilies, seeded and finely chopped
3 tbsps mild chili powder
1 tbsp cumin
1 tbsp paprika
3 cups beer, water or stock
8oz canned tomatoes, pured
2 tbsps tomato paste
8oz canned red kidney beans, drained
Pinch salt
6 ripe tomatoes, peeled, seeded and diced


  • Pour about 4 tbsps oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes per batch.
  • Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies for about 5 minutes. Add the chili powder, cumin and paprika and cook for 1 minute further. Pour on the liquid and add the canned tomatoes, tomato paste and the meat.
  • Cook slowly for about 1-2 hours. Add the beans about 45 minutes before the end of cooking time.
  • When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.


Serves 6-8



Step by Step Tex-Mex Cooking