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Texas Beef Chili:
Method of preparation:
1. Add Canola
oil to Braiser. Heat.
2. Disolve all Spices in
Beer.
3. Brown Beef over high heat.
4. Add Onions
and Garlic. Blend well and cook together with Beef for 5
Minutes.
5. Add Beef Base, Water, Tomato Sauce, Beer
with Spices. Bring to a boil. Reduce heat and
cover.
6. Simmer (not boil) 50 minutes covered.
7.
Add cold Water to Masa and blend well. Under continous
agitation add to Meat.
8. Continue to simmer covered
until Meat is very tender, approx. 15-20 Minutes.
9.
Add Green Bell Peppers and Green Chilies. Bring
Temperature back to 190 Degrees F.
Hold at 190
Degrres F. for 2 Minutes.
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| Ingredients: |
|
| 35.00% |
Chuck Meat, Diced 1# |
| 17.16% |
Onions, Fresh, Diced ¾” |
| 15.79% |
Tomato Sauce |
| 13.72% |
Bell Peppers, Green, Diced, ¾” |
| 6.005% |
Water, for Masa Harina |
| 5.921% |
Chiles, Green, Fire Roasted, Diced,
Ful-Flav-R |
| 2.059% |
Masa Harina |
| 1.373% |
Beer |
| 1.280% |
Garlic, Premium Ground, Ful-Flav-R |
| 0.493% |
Jalapenos, Green, Diced, Ful-Flav-R |
| 0.425% |
Pepper, Black, Ground #20 |
| 0.405% |
Water |
| 0.172% |
Canola Oil |
| 0.075% |
Cumin, Ground |
| 0.065% |
Oregano, IQF, Small cut |
| 0.024% |
Coriander, Ground |
| 0.137% |
Thyme, IQF, Whole |
| 0.0137% |
Beef Base, #352 | | |
