Name: Pecos River Red Chili
Yield: 6
Ingredients: 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.

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.

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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.