bayou city chili

Name: Bayou City Chili
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 8
Cuisine: Southwestern
Ingredients: 3-4 pound(s) angus roast trimmed and small cubed; 2 tablespoon(s) vegetable shortening; 2 medium yellow onions diced; 5 medium jalapenos seeded and diced; 2 tablespoon(s) corn starch; 2 tablespoon(s) kosher salt; 1/2 tablespoon(s) garlic powder; 28 ounce(s) crushed tomatoes; 1/3 cup(s) chili powder; 1 teaspoon(s) cumin; 1 1/2 cup(s) bud light golden wheat; 1 1/2 teaspoon(s) cayenne pepper; 1/2 tablespoon(s) dried oregano; 2 - beef boullon cubes; 3-4 cup(s) hot water; 2 large poblano peppers seeded and diced

(1 RATING)

50 Pinches 1 Photo

Rhonda Morrison

Richmond, TX

Updated on Jan 6, 2011

I love the cultural blend that is Houston, Texas. I created this chili to represent all of the flavors of the Bayou City. This picture was taken of me serving this chili at Reliant Stadium. this chili just tastes like gameday to me!!!

Rate

prep time 30 Min

cook time 2 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

3-4 pounds angus roast trimmed and small cubed
2 tablespoons vegetable shortening
2 medium yellow onions diced
5 medium jalapenos seeded and diced
2 tablespoons corn starch
2 tablespoons kosher salt
1/2 tablespoon garlic powder
28 ounces crushed tomatoes
1/3 cup chili powder
1 teaspoon cumin
1 1/2 cups bud light golden wheat
1 1/2 teaspoons cayenne pepper
1/2 tablespoon dried oregano
2 - beef boullon cubes
3-4 cups hot water
2 large poblano peppers seeded and diced

How To Make bayou city chili

Step 1

Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.

Step 2

Brown your seasoned Texas beef in the shortening on high heat in a big ol’ pot.
Step 3

Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
Step 4

Add everything else except the poblanos, tomatoes, and water.
Step 5

Stir all that up and add water until your meat is covered.
Step 6

Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
Step 7

Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
Step 8

Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
Step 9

Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!
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