I used to work at an advertising firm above the Loon Cafe in Minneapolis. Our office would lunch at the the Loon most Fridays. Recently, friends of ours and my husband were talking about their favorite chili , the Pecos River Red. This is a Texas-style chili (no beans) that is hearty and filling, with lean cubes of tender sirloin steak, onions, Tex-Mex spices, and chili peppers. After some digging around, I found the Loon’s recipe, and YES, you have to make this soon!
- 1 Tbls. canola oil
- 2 pounds of sirloin, diced in 1/4 inch cubes
- 1 medium onion diced
- 2 cans diced green chilis
- 2 14.5 oz cans tomato sauce
- 4 tablespoons paprika
- 2 1/2 tsp. ground cumin
- pinch salt
- 1 3/4 tsp. ground oregano
- 3/4 tsp. cayenne pepper
- 2 1/2 tsp. chili powder
- 1 cup chicken stock
- 4 tablespoons masa flour
- 1/2 cup water
- Masa flour can be found in the baking section of your grocer.
- If you like your chili really hot, add diced jalapeño while you are browning the meat.
- In a dutch oven or large kettle over medium-high heat, add 1 Tbsp. of canola oil. Brown sirloin, onions, and green chilies for approximately 10 minutes then add the tomato sauce, seasonings, and chicken stock. Simmer for 10 more minutes.
- Next, mix the masa flour with the water to form a paste. Stir into simmering chili and stir until well blended. Simmer on low heat for at least 30 minutes, until meat is tender.
- Serve with sour cream, shredded cheddar, and tortilla chips.