My first shot at making my version of Texas-style chili from the northside of Edmonton, Alberta. This is a revised recipe as I couldn’t get dried chilis due to it being New Year’s day so I puréed a third of the onions, jalapeño, Anaheim and bell peppers. The results were fantastic. Like any stew, it’s essential to simmer for at least two hours to tenderize the meat so it almost melts in your mouth.
Ingredients:
1-lb. top sirloin, diced
1-small link of Mexican chorizo
1-large onion
1-green bell pepper
1-jalapeño pepper
1-Anaheim pepper
5-garlic cloves
1-cinnamon stick (optional)
4-cups beef broth
1-tbsp black pepper
1-tsp cumin
1-tbsp smoked paprika
1-tsp salt
Garnish with Corn Tortilla strips and shredded cheese
All music was provided by the Youtube music library.
Enjoy!