Texas-Style Chili Con Carne with Tomatillo Sour Cream
Serves 4-6 people
Prep time 20 minutes
Cook time 2 hours
Tomatillo sour cream
3-4 roasted tomatillos
1/2 cup roasted/smoked onion
1 roasted/smoked jalapeño, stem removed
1/2 bunch cilantro
1 cup sour cream
2 tablespoons olive oil
Juice of a lime
Salt and pepper to taste
Chili con carne
2 tablespoons olive oil
1 pound ground beef
1 pound of your favorite steak, diced (we chose New York strip)
1 teaspoon dried oregano
2 tablespoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
4-6 dried guajillo chili seeds, stems removed
1 medium onion, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, diced
4-6 cloves of garlic, minced
1 15-ounce can diced fire-roasted tomatoes
2 teaspoons tomato paste
3-4 cups beef broth
Salt and pepper to taste
Garnishes
Cilantro
Radishes
Lime wedges
Corn tortillas or corn chips
1. While chili cooks on the grill, also place the dry veggies for the tomatillo sour cream right onto the grill to cook 20-30 minutes.
2. Whirl all tomatillo sour cream ingredients in the food processor.
3. Place Dutch oven onto the grill and heat to at least 350 degrees. Add olive oil. Brown the hamburger and steak.
4. Add seasonings and dried chilis. Add diced veggies. Stir everything together, then add canned tomatoes and tomato paste. Add beef broth.
5. Cook 2 hours, stirring occasionally. If desired, you may bring it inside and finish on the stove or in the oven.
6. Serve with the tomatillo sour cream, radishes, cilantro, and jalapeños.
