texas style chili with sirloin roast and pablano peppers
It’s that time of year where all I want is meat, beer, and soups and stews that include meat and beer. HEY-O! So chili it is. I’m re-upping this recipe I posted almost three years ago because it’s one of my all time favorites, despite it being pretty labor intensive. I pinky-swear promise it’s totally worth the effort, and gets even better as leftovers. How does this stack up against your go-to chili? Give it a try and let me know!
Prep Time: 30 Minutes
Cook Time: 3-3.5 Hours (perfection for Sunday nights!)
1/4 cup vegetable oil
3 lb boneless sirloin roast, cubed into bite sized pieces
1 large white onion, chopped
3 large jalapeno peppers, seeded and chopped
5 cloves garlic, minced
5 pablano peppers, roasted, skinned, seeded and chopped*
6 tbs chili powder
1 tbs cumin
2 tsp oregano
2 tsp salt
1 tsp ground pepper
2 large tomatoes, seeded and chopped
1 bottle Shiner Bock beer
2 oz Tequila
4 chipotle chiles in adobo, chopped
4 cups beef stock
1/4 cup to 5 tbs masa harina
Optional ciantro, sour cream & cheddar for topping
*I roast these on my gas stove, right on the open flame until the whole outer side is roasted and blackened. You could also do this in the broiler, or directly on the grill. When I remove the peppers from the heat, I immediately put them in a bag and tie it tightly so the peppers steam which makes them easier to peel. Finally, I just pull off the skin or scrape it with a knife.
Add the oil to a large pot, like a dutch oven and heat to medium. Add the cubed meat and cook until browned. Next add the onions, garlic, jalapeno peppers, pablano peppers, and chili powder. Stir until well mixed and cook until the onions start to become translucent, about 7 minutes.
Next add the cumin, oregano, salt, pepper and tomatoes, cook for one minute. Then, my favorite part, add the beer and tequila, deglazing the pan while stirring. Add the chopped chiles in adobo sauce and the four cups of beef stock. Stir well, bring to a boil, then turn down to low heat and simmer, partially covered for 2.5-3 hours. The meat will be unbelievably tender. About 15 minutes prior to removing from heat add the masa harina 1 tbs at a time, mixing in, until the chili is to your desired thickness, I typically use 5 tbs. Cook that through for the remaining 15 minutes on low, then remove from heat and dish up!
I like to top with cheddar cheese, sour cream and cilantro. YUM.
One thought on “texas style chili with sirloin roast and pablano peppers”
Annie, this looks so good! I love your addition of chipotles… one of my favorites!