Quick Texas Chili

Our texas chili recipe uses instant umami-boosters, like Worcestershire sauce and also tomato paste, to build rich taste rapidly. Flank steak cooks in mins yet has the beefiness of tougher cuts like brisket. Covering the meat in flour before scorching permits more browning as well as will certainly help add body to the chili.

Ads by Eonads

OVERVIEW

Delicious texas chili recipe with instant umami-boosters and tomato paste, to build rich taste.

PREP TIME

30 mins

TOTAL COOKING TIME

60 MINS

DIFFICULITY

Medium / Beginner

SOCIAL

stephanie

THE INGREDIENTS:

3 tablespoons olive oil, divided

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon unsweetened cocoa

1/4 teaspoon ground red pepper

1/4 teaspoon dried oregano

12 ounces flank steak, cut into 3/4-in. pieces

3/4 teaspoon kosher salt, divided

3 tablespoons all-purpose flour

2 tablespoons unsalted tomato paste

1 tablespoon molasses

2 cups unsalted beef stock

1/2 cup dark beer

1 tablespoon reduced-sodium Worcestershire sauce

2 cups hot cooked brown rice

1/4 cup light sour cream

1/4 cup chopped green onions

1/4 cup sliced radishes

4 lime wedges

Instructions:

Step 1

Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.

Step 2

Sprinkle steak with 1/4 teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining 1/2 teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.

Step 3

Divide rice and chili among 4 bowls. Top evenly with sour cream, onions, and radishes; serve with lime wedges.

Ads by Eonads