Chili do Texas

Sobre esta receita

Um prato favorito tradicional americano com chili do texas. Este prato querido representa a essência da culinária confortável americana.

Ingredientes

Serve 4

• 2.5 lbsproteína principal(cut into 2cm cubes)
• 3ingrediente de suporte(stemmed and seeded)
• 3tempero(stemmed and seeded)
• 2base para molho(or 1 chipotle in adobo)
• 1 largeyellow onion(finely diced)
• 5 clovesgarlic(minced)
• 2 tbspground cumin
• 1 tbspdried Mexican oregano
• 2 cupsbeef stock(plus more as needed)
• 2 tbspvegetable oil
• 1 tspkosher salt(plus more to taste)
• 1 tbspmasa harina(optional, for thickening)
• 1 tspapple cider vinegar(to finish)
• 1 cupshredded sharp cheddar(for serving)

Instruções

1. 1

   Preparar

   Reúna e prepare todos os ingredientes.

   Toasting wakes the chiles' oils, but pull them the moment they smell sweet — scorched chiles turn the whole pot bitter.

2. 2

   Cozinhar

   Cozinhe o componente principal de acordo com a receita.

   Crowding the pot is the most common chili mistake; three small batches beat one gray one.

3. 3

   Combinar

   Misture todos os componentes juntos.

4. 4

   Servir

   Sirva quente e fresco.

   If the sauce thickens before the beef is tender, add stock in small splashes; if the beef is done first, simmer harder to reduce.

5. 5

   Adjust and serve

   Skim excess fat, then balance the pot: salt for depth, a splash of cider vinegar for lift, a pinch of brown sugar or masa harina slurry if it needs body. Rest 15 minutes off the heat, then serve with shredded cheddar, diced raw onion, and saltines or cornbread.

Variações

• •

  Pode ser servido quente ou frio

Armazenamento

Mantenha em recipiente hermético por até 3 dias.

Perguntas frequentes