Tim's Red Chili

Some people like chunks of meat in their chili. Others like ground beef. Personally, I like shredded beef in my chili. This is the recipe that I use to make shredded beef. You can use, pretty much any cut of beef that you'd like, you can substitute a roast for the steak if you'd like. Just use 1-2 pounds for the chili.

Ingredients

1-2 pounds of steak
1 Packet of Taco Seasoning
1 Cup of Water
1 Beef Boullion Cube

directions

Place the steak in a crock pot with the water, the taco seasoning, and the boullion, if you want, add a couple of dros of liquid smoke.

Cook on high for 4-5 hours, until the meat falls apart. Shred the meat with a pair of forks.

This is where it all comes together. The amounts of the seasonings are only approximate. Sometimes I use more, sometimes I use less. You can alter the seasonings according to your own tastes.

Ingredients

Shredded Beef From The Previous Recipe
2 28 oz Cans of Crushed Tomatoes
1 14.5 oz Can of Tomato Sauce
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 tsp. Chili Powder
1 tsp. Dried Red Pepper Flakes
1-2 tsp. Cilantro
2-3 tsp. Ground Cumin
1 tsp. Cayenne Pepper
3-6 drops of hot sauce (Optional)

Directions

Take the shredded beef, and some or all of the cooking liquid, and transfer it to a medium stockpot.

Add the tomatoes, tomato sauce, and the seasonings to the kettle, and stir.

Simmer for 4-6 hours over med-low heat, stirring occaisionally.

Adjust seasonings as necessary and serve.

Nothing pairs with chili like cornbread. This recipe for chorizo & habanero cornbread matches particularly well.

ingredients

4 oz. Chorizo
1 habanero pepper, seeded and minced
1 cup shredded monterey jack cheese
1 cup flour
1 cup cornmeal
4 Tbsp sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
1/4 cup cooking oil

directions

Preheat oven to 425 degrees.

Remove the chorizo from the casing, fry until cooked through. Remove from the pan, and set aside.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

In a separate bowl, mix together the eggs, milk and oil. Add to the flour mixture and stir until smooth.

Stir in the chorizo, habanero, and cheese.

Pour the batter into a greased 9x9x2 inch baking pan. Bake for 20-25 minutes, until golden brown.

Makes 8-12 servings.