Texas Fajita Chili Food

TYLER'S TEXAS CHILI

Steps:

• In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
• Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

STEAK CHILI (WITH FAJITA SEASONING)

Steps:

• Stir together the ingredients for the fajita seasoning and set aside.
• Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
• Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
• Brown the remaining meat in the remaining oil and transfer to the slow cooker.
• Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
• Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
• Stir in beef stock and flour.
• Cover and cook on high for 4 hours.
• Stir in beans and lime juice just before serving.
• Garnish with sour cream, cilantro, avocado, and jalapenos.
• BEEF STOCK.
• Preheat oven to 450.
• Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
• Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
• In a large bowl, toss vegetables with tomato paste to coat.
• Transfer vegetables to pan used to roast bones .
• Roast vegetables until caramelized, about 45 minutes.
• Remove the vegetables from the oven and add to the stock pot.
• Place the roasting pan onto the stove over medium-high heat.
• Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
• Pour wine and brown bits over the bones and vegetables in the stock pot.
• Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
• Add cold water to cover by one inch and bring to a simmer over medium heat.
• Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
• Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
• Discard bones.
• Strain stock through a fine mesh sieve, discarding vegetables.
• Using an ice bath cool the stock to almost freezing.
• Cover stock with plastic wrap and refrigerate.
• Before using stock, skim off and discard layer of chilled fat.

TEXAS FAJITAS

Steps:

• Tenderize steak and cut steak and chicken into strips. Season the steak, chicken, and shrimp generously with fajita seasoning and about ½ teaspoon salt each.
• Warm olive oil in a large skillet over medium- high heat and cook chicken until cooked through. Remove to a large bowl and cover with aluminum foil.
• Discard any extra liquid (or keep off to the side to add later) then add steak and brown about 3 minutes per side and cook until you get desired doneness (well done= 160 degrees F, medium well= 150 degrees F, Medium= 140 degrees F and so on). Add steak into the same bowl with the chicken and cover with foil.
• Add another 2 Tablespoons of olive oil into the pan and add bell peppers and onions, and garlic. Sauté until the vegetables are soft.
• Add in the shrimp and toss until they are warmed through. About 2-3 minutes.
• Add the steak and chicken back into the skillet and toss until everything is mixed well.
• Serve on warm tortillas with your favorite toppings.