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!
Pecos River Red Chili
- Yield: 6 1x
Ingredients
Scale
- 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
- Note:
- 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.
Instructions
- 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.
Did you actually get this from the loon? Curious as I have the original cook book John White used when he created it for the Loon! Let me know- Thanks!
Yes I got this from an article the loon put out awhile back with the recipe. How cool you have the original cookbook!
Do you have the recipe for the chicken chili? Please oh please oh please!
I wish I did! The best I can do is my version on Tonja’s Table. 🙂
I am the creator of The Loon Cafes Chicken Chili Ala Ski-Dad.
I worked at The Loon Cafe for 35 years.
That is so amazing! Thanks for the great chili!
Would you be willing to share the chicken chili recipe? I haven’t found anything like it!
Unfortunately, I don’t have that recipe. Best of luck finding it!
Really want to try the recipe. One clarification though, the diced green chilis come in two sizex here – both 4 oz and 7 oz. Which sixe are you using for this 2 can recipe?
Used to do the same Friday chili and beer @ lunch routine too….
I used the 70z. size. Enjoy!!
I worked at The Loon Cafe for 30 years. I am the Creator Of The Chicken Chili “Ala Ski-Dad”
That is amazing! One of the best chilis in town. Thank you for reaching out!
I used to work at CL down the street in 2010! This was my FAVORITE chili! Thank you so much for posting
You are welcome—enjoy!
Very good, sweet and spicy. The recipe does not mention when to add the green chili’s. I added after browning the meat and onions. They were a little chewy so I will cook with the onions next time.
I’m so glad you enjoyed it! I’ve updated the recipe to add green chili’s in with onion and beef. Thank you!
I have to avoid corn/masa flour, what’s the best substitute for masa flour?
Thank you!!
You can use equal parts cornstarch and water.
Thx, but I have to avoid corn in all of its firms, ugh…ideas? Thank you so much!
Hi, Haven’t had Pecos river red for years and wish to make some,but have a question. The ingredients include chili powder, cumin and oregano.Is this pure chili powder or the type that is a mix of chili powder,cumin and oregano?Thanks
Use pure chili powder for this recipe. Thanks for giving it a try!!
I am so grateful to find this recipe! I’ve visited The Loon many times when visiting MN (we live in Arkansas). My husband was recently diagnosed with Alpha Gal, a tick born illness that makes one allergic to all mammal products. I recalled this from my trips for work to Minneapolis and had to find it! We are definitely going to try this for dinner tomorrow night!
I’m so glad you found my recipe! I hope you love it and have fond memories of Mpls.
Thank you for your note!
I’m going to make this tonight. I LOVE the Loon’s Pecos River Red! One clarification before I start (and thanks for clarifying the size of the green chili cans) – the recipe calls for 4 tablespoons of paprika? Just want to make sure that’s not a typo. I’ve never used that much paprika in a recipe before. 🙂
Yes, 4 Tbls. is correct. Feel free to use less if you’d like.
if you haven’t,t tried the Dirty Pork Stew from the Loon it,s worth the time to make it! Available online.