Texas-style chili meat
8 servings
60 minutes
Texas-style chili sauce meat is a dish with a strong character infused with cowboy traditions. Its roots trace back to American cuisine, where spicy sauces and rich meat dishes became symbols of Texas. The chili-based sauce with oregano, cinnamon, and cumin gives the meat a deep, spicy flavor with smoky notes. Tender pieces of beef tenderloin simmer in this sauce, becoming juicy and infused with spice aromas. The dish is served with cilantro, onions, or grated cheese, creating a contrast between spiciness and freshness. Its hallmark is a rich, balanced taste that becomes even more pronounced if allowed to rest overnight. Perfect for cozy evenings with a glass of red wine or beer, immersing you in the atmosphere of the American Southwest.
1
Place the dried chilis in a deep skillet and cook over medium heat, stirring constantly for 2-5 minutes until a spicy aroma appears. The peppers should not burn. Transfer the peppers to a small bowl and set aside. Alternatively, you can place the peppers in the microwave and cook for about 30 seconds. Take a deep microwave-safe dish, add the roasted peppers and chicken broth. Bring to a boil in the microwave. Remove and set aside.
- Chili pepper: 3 pieces
- Chicken broth: 2 l
2
Cut the beef into 2-3 pieces, season with salt and pepper. Heat oil in a pan. Place the beef in a single layer in the pan and fry without stirring for about 6 minutes. Then flip and fry the other side. Place the cooked steaks on a cutting board.
- Beef tenderloin: 1.8 kg
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 2 tablespoons
3
Sauté the onion in the same pan until translucent. Add garlic, cinnamon, cumin, cloves, and oregano. Sauté until fragrant. Then pour in the chicken broth with chili peppers and bring to a boil. Transfer the mixture to a blender. Blend on the lowest speed, gradually increasing it. Blend until smooth. Then return to the pan.
- Onion: 1 head
- Garlic: 4 cloves
- Ground cinnamon: 0.5 teaspoon
- Ground cumin: 1 tablespoon
- Ground cloves: 0.3 teaspoon
- Dried oregano: 2 teaspoons
- Chicken broth: 2 l
4
Cut the steaks into small pieces, add them to the puree. Bring to a boil, season with salt and pepper, cover and cook for another 30 minutes.
- Beef tenderloin: 1.8 kg
- Ground black pepper: to taste
- Salt: to taste
5
Remove the lid, pour in the fish sauce and vinegar. Add hot sauce to taste. Cook for another 5 minutes. We recommend letting the sauce sit overnight and serving it the next day.
- Fish sauce: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Coriander: to taste
- Grated cheese: to taste
6
When serving this dish, garnish with cilantro, onion, or grated cheese. Enjoy your meal!