It is snowing in Colorado and real estate professional and ActiveRain blogger Will Hamm has decided to help keep us warm with his Texas Chili recipe. A good recipe to have available for the snowy days to be faced in the coming months.
Lewis Ginter Botanical Garden in Richmond, VA.
Roy and Dolores Kelley Photographs
Smokin’ Texas Chili
2 tbsp olive oil
1 ½ lbs boneless beef sirloin cut ¾ inch thick and ½ inch pieces
1 medium onion, chopped
2 cloves garlic, minced
3 cups Pace Chunky Salsa
½ cup water
1 tbsp chili power
1 tsp ground cumin
1 can (15Oz) red kidney beans rinsed and drain
¼ cup chopped fresh cilantro leaves
Chili Toppings (optional) chopped tomatoes, chopped onion, sour cream or shredded cheese
1. Heat 1 table spoon oil in a 6 quart saucepot over medium high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often. Remove the beef from the saucepot.
2. Add the remaining oil and heat over medium heat. Add the onion and cook until tender. Add garlic and cook for 30 seconds.
3. Add the salsa, water chili powder and cumin. Heat to boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 more minutes or until the beef is fork-tender.
4. Sprinkle with the cilantro and Chili toppings.
Great for a snowy day!
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