Inferno Texas Chili Delight
This Inferno Texas Chili Delight is a fiery celebration of bold flavors that packs a serious punch. Perfect for those who revel in heat, this recipe combines a blend of dried chili peppers and spices with tender beef round steak, creating a robust and hearty dish that tantalizes the taste buds. My son and I enjoy savoring this chili over a bed of fluffy rice, with a side of warm pinto beans to balance the heat. It's been a cherished family recipe for years, and while my husband and daughter may find it on the spicy side, we can't get enough! Dive into this culinary adventure and elevate your chili game!
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Dried chili peppers
40 (dried)
Crushed red pepper flakes
1/4 cup (as an alternative to dried chili peppers)
Dried ancho peppers
3 (seeded, cut into 1-inch pieces and blended with above chiles)
Beef round steak
1 1/2 lbs (cut into 1/2-inch pieces)
Oil
2 tablespoons (for browning the meat)
Onion
1 medium (chopped)
Garlic cloves
2 (minced)
Ground cumin
1 1/2 teaspoons (for flavor)
Beef broth
1 (10 ounce) can (for added richness)
Water
1 1/3 cups (as needed)
Dried oregano
1/2 teaspoon (crushed, for seasoning)
Pinto beans
1 (15 ounce) can (cooked hot, for serving)
Instructions
1
In a large saucepan, heat the oil over medium-high heat and brown half of the beef round steak pieces. Once browned, remove the meat from the pan using a slotted spoon and set it aside.
2
In the same saucepan, add the remaining beef, chopped onion, minced garlic, ground cumin, and the blended chili peppers. Cook until the meat is browned and the onions are soft.
3
Return the reserved beef to the pan and stir to combine with the onion and seasoning mixture.
4
Add the beef broth, water, and crushed oregano to the pan. Stir everything together and bring the mixture to a boil.
5
Once boiling, reduce the heat to low and let the chili simmer, uncovered, for 1 to 1 1/2 hours or until the meat is tender, stirring occasionally to prevent sticking.
6
Serve the chili hot over cooked rice, with a side of pinto beans. Enjoy the intense flavors and heat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Inferno Texas Chili Delight?
Inferno Texas Chili Delight is a fiery, bold chili recipe featuring beef round steak and a blend of dried chili peppers, designed for those who enjoy significant heat.
How spicy is this chili recipe?
This is a very spicy dish, described as an 'inferno' that packs a serious punch due to the use of 40 dried chili peppers and additional red pepper flakes.
What kind of meat should I use for this chili?
The recipe calls for 1 1/2 lbs of beef round steak, cut into 1/2-inch pieces.
How many dried chili peppers are required?
The recipe specifies 40 dried chili peppers to achieve its signature heat level.
What can I use if I do not have 40 whole dried chili peppers?
You can use 1/4 cup of crushed red pepper flakes as an alternative to the 40 dried chili peppers.
Are there other types of peppers in the recipe besides the basic dried chiles?
Yes, it also includes 3 dried ancho peppers which should be seeded, cut into 1-inch pieces, and blended.
How long does the chili need to simmer?
The chili should simmer uncovered for 1 to 1 1/2 hours until the meat is tender.
Should I cover the pan while the chili is simmering?
No, the instructions specify to let the chili simmer uncovered.
What is the best way to serve Inferno Texas Chili Delight?
It is best served hot over a bed of cooked rice with a side of warm pinto beans.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What are the primary spices used in this recipe?
The primary spices are ground cumin (1 1/2 teaspoons) and crushed dried oregano (1/2 teaspoon).
How should the beef be prepared before cooking?
The beef round steak should be cut into 1/2-inch pieces and browned in oil in two separate batches.
What kind of liquid base is used for the chili?
The liquid base consists of one 10-ounce can of beef broth and 1 1/3 cups of water.
Does the recipe contain garlic and onions?
Yes, it includes 1 medium chopped onion and 2 minced garlic cloves.
When do I add the garlic and onions during the cooking process?
Add the onion and garlic to the pan while browning the second half of the beef, along with the cumin and chili peppers.
What type of beans should be served with this chili?
The recipe recommends serving it with one 15-ounce can of pinto beans, cooked hot.
Are the beans cooked inside the chili?
No, the pinto beans are served on the side to help balance the heat of the chili.
How do I ensure the meat is tender?
Tenderness is achieved by simmering the mixture on low heat for at least an hour and stirring occasionally.
Is this a traditional family recipe?
Yes, it is described as a cherished family recipe that has been enjoyed for years.
Can I adjust the heat for family members who don't like spice?
The author notes that some family members find it very spicy, so you may need to reduce the number of chili peppers if you prefer a milder version.
What is the first step in the cooking process?
The first step is to heat oil in a large saucepan over medium-high heat and brown half of the beef.
What is the role of the beef broth in this recipe?
The 10-ounce can of beef broth is used to provide added richness to the chili.
How should I prepare the dried ancho peppers?
They should be seeded, cut into 1-inch pieces, and blended with the other chili peppers before being added to the pan.
Is rice included in the chili ingredients?
No, rice is not an ingredient in the chili itself but is recommended as a base for serving.
What equipment is needed for this recipe?
You will need a large saucepan, a slotted spoon for removing meat, and a blender for the peppers.
What tags are associated with this recipe?
Tags include chili, spicy, beef, Texas chili, hearty meal, family recipe, comfort food, and hot pepper.
Can I use oil for browning?
Yes, the recipe calls for 2 tablespoons of oil specifically for browning the meat.
How do I prevent the chili from sticking to the pan?
Stir the mixture occasionally while it is simmering on low heat to prevent sticking.
What category does this recipe fall into?
This recipe is categorized under 'Meat'.
Is there a specific way to prepare the oregano?
The recipe specifies using 1/2 teaspoon of dried oregano that has been crushed.