Texas Red Chili

A Chef Tim Love recipe

• 2 ancho chili, deseeded
• 2 guajillo chili, deseeded
• 2 arbol chili, deseeded
• 2 white onions, diced
• 2 red bell peppers, diced
• ​1/4 cup garlic, minced
• 10 roma tomatoes, halved and grilled
• 1/4 lb ground beef

• 1/4 lb tenderloin scrap, seasoned & seared
• 1 tbs chili powder
• 1.25 oz cumin
• 1/2 cups chipotle puree
• 12 oz Shiner Bock or IPA
• 5 red corn tortillas, cooked & crushed
• 1/2 quart chicken stock
• salt & pepper to taste

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1. Heat oil and brown ground beef
   
2. Add in onions, bell peppers, garlic and dry spices
3. Once meat is browned, strain off grease and return meat to pot
4. Add chilies, tomatoes along with any juice & tenderloin
5. Cook for 2-3 minutes.
6. Deglaze with beer and simmer for 2 minutes
7. Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
8. Serve with crushed tortilla strips and cheese