CHUNKY TEXAS RED CHILI

CHUNKY TEXAS RED CHILI image

Number Of Ingredients 11

4 tsp olive oil
1 small fresh chorizo sausage (3 oz) removed from its casing (optional)
1 3/4 lb boneless beef sirloin (choose the most marbled) or boneless skinless chicken thighs cut into 1/2 chunks
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
1/4 cup ancho chili powder
2 tsp dried oregano
1/4 cup tomato paste
1 tbsp red-wine vinegar
1 tsp coarse salt
2 tbsp cornmeal

Steps:

1. In a 5-quart pot, heat 2 tsp of the oil on medium. Add chorizo and cook until it has rendered it's fat. Remove it to a bowl with a slotted spoon. 2. Working in 2 batches, add the meat to the pot and cook until browned, about 5 minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo. 3. Add the onion, garlic, and remaining 2 tsp of oil and cook, stirring frequently until the onion is tender, about 7 minutes. Stir in the chili powder and oregano, and cook 1 minute. Stir in the tomato paste and vinegar. 4. Return the meat to the pot along with 1 1/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until meat is tender, about 1 hr. Stir in the corn meal and simmer until lightly thickened, about 5 minutes.