Texas Red Chili: Fort Bend Co. Cook Off

Ingredients

• 2 tritips (5-6lbs)

• 3 poblano peppers

• 2-4 serrano peppers

• 3 garlic cloves

• 2 large white onions (reserve 1/4 onion for topping later)

• 2 Tbsp cumin (fresh ground if possible)

• 4-8 Tbsp Chili #11

• 2-4 Tbsp Ranchero (you can add more later for heat)

• 4 Tbsp pink Himalayan (as well as salt to taste at the end)

• 1 Tbsp coarse black pepper

• 4 Tbsp Maseca

• 4 Tbsp lard

• 4-6 Tbsp Worcestershire

• 6 cups beef broth (low sodium/homemade whenever possible)

• 4 cups chicken broth (low sodium/homemade whenever possible)

• 16 oz sweet mini peppers

• 1/2 cup brown sugar

  Optional:

• 15 oz can fire roasted tomatoes

• 8 oz can tomato paste

  *Add brown sugar or tomato paste to help lower any heat

Directions

1. Heat the lard in a large pot over medium-high heat add Maseca.

2. Once Maseca is up to temp, add tritip, onions, garlic, poblano peppers, and serrano peppers. Cook until the meat is browned and the vegetables are softened, about 10 minutes.

3. Add the cumin, Chili #11, Ranchero, pink Himalayan, black pepper, Worcestershire, beef broth, and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 1 hour.

4. Add the sweet mini peppers, brown sugar, fire roasted tomatoes, and tomato paste. Simmer for an additional 30 minutes. Skim fat as needed.

5. Taste and adjust seasonings as desired. Serve hot. Enjoy!

The Taste

This chili is packed with flavor! The tritip is juicy and tender, while the poblano and serrano peppers add a nice kick of heat. The cumin, Chili #11, Ranchero, and pink Himalayan give it a smoky, earthy flavor, while the Worcestershire and tomato paste add a hint of sweetness. The sweet mini peppers add a nice crunch, and the brown sugar balances out the heat. It's a delicious and hearty dish that will satisfy any chili lover!

Nutritional Facts :

Calories: 437 Fat: 18.3g Carbohydrates: 33.2g Protein: 33.2g Fiber: 6.2g Sodium: 890mg

Serving Size: 1 cup