Braveheart® Chili con Carne
Directions
- Mix all the dry ingredients together.
- Heat the oil.
- Dredge the beef in the flour mixture.
- Brown the beef in the oil.
Add the onions and garlic.
- Drain excess oil.
- Add the beef stock and chipotle pepper.
Bring to a boil. Reduce to a simmer and cover. Cook until the beef is tender.
- Remove the chipotle pepper before service.
Ingredients
- 3 lbs Braveheart® Sirloin Flap Meat, large dice
- 1/4 cup Brilliance Butter Flavored Oil
- 1 cup Roma® All-Purpose Flour
- 3 tbsp Magellan® Chili
- 1 1/2 tbsp Magellan® Cumin
- 1 tbsp Roma® Oregano, dry
- 1 tbsp cocoa powder
- salt, to taste
- 1/8 tsp Magellan® Black Pepper, ground
- 1 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 tsp Peak Fresh Produce® Garlic, minced
- 2 cups beef stock, (1 1/2 tbsp Ridgecrest® Beef Base + 2 cups water)
- 1 ea Contigo Chipotle pepper
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
