Texas Red - A Big Iron On His Hip (7 Steps)

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Today's special is the texas red - a big iron on his hip. This enjoyable recipe is simple and quick to prepare.

All you require are 13 ingredients and the eagerness to follow 7 simple steps.

• 3.5 Tbsps Tallow/ Kidney Suet/ Cooking Fat
• 1-3 Lbs Steak/ Tri-Tip; Diced/ Cubed (you can use any non-ground beef here- but don't use any pre-marinated meat)
• 1 Tsp each; Oregano, Cumin, Salt, Cayenne
• 3 Tbsps Chile Powder
• 1 Tsp Tabasco
• 2 Jalapenos; Diced
• 1 Habenero; Diced
• 1 Other green or red pepper; Diced
• 3 Cloves Garlic; Chopped
• 3 Tsps. Masa Harina
• 1 Onion; Diced
• 1/2 Can or 14 oz. Crushed Tomatoes (or Diced)
• 3 Bottles or 36 oz. of Shiner Bock (or Mild Brown Ale, or Bock); which ever beer you include will impart a lot of flavor so be careful with putting something too intense in, there may be a clash

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In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "texas red - a big iron on his hip".

• Sear Beef in Large Pot (use pot that can handle more than 36oz of liquid); Use a little tallow/ cooking fat to keep from sticking; Salt Beef judiciously.
• After Beef is Seared (can't see red on outside) add rest of fat, Peppers and Onions and sear for about 2 min or until slightly browned; Salt and Pepper the veg.
• Add Beer; Get contents to a boil, then reduce to low and simmer for 30 min ; Cover
• Add spices (chile powder, cumin, cayenne, oregano, salt), garlic, tomatoes and tabasco; Simmer for 45 more minutes
• While the chili simmers, in a bowl combine Masa Harina, 1sp Chili Powder and some water; Mix until slightly soupy; After Chili finishes 45 min. simmer add Masa Harina into Chili; Simmer for 30 more minutes
• After final simmer check consistency is as you want it, if too soupy leave simmering longer; When adding time- remove lid and leave uncovered. Cooking longer will also reduce bitterness or spiciness if that is an issue. Often I end up cooking at the lowest boil I can get (maybe just above "low" on your range) for 2-3 hrs more- checking it every hour or so and stiring to keep sides from getting too gunky.
• In order to cook off alcohol you will need to cook for 4-7hrs total (even then there may be a little left). Gets better after a day in the fridge; do not be afraid of the fat that solidifies at the top- that's flavortown. Feel free to skim approx. 3/4s of that off, if you want.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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