Savory Beef Recipes  The Real McCoy - (Chili)

Savory Beef Recipes
The Real McCoy - (Chili)
Food Guide Pyramid

Information box
· Beef Recipes
· 5-Way Cincinnati Pizza
· Asian Beef
· Barbecued Beef
· Cajun-Style Meat Loaf
· Chuck Wagon Cheeseburger
· Easy Beef Stromboli
· Ghostly Shepherd’s Pie
· Hanky Panky
· Make-Ahead Italian Meatballs
· Mexican Lasagna
· The Real McCoy Chili
· Beef Noodle Shepherds Pie
· Southern Style Beef Burgers
· Tamale Pie
· FREE: The Book of Beef

Recipe credited to Manhattan Chili Co, New York City, McLaughlin; 1986.

My favorite chili recipe. I wish that I could say it was my own, but a phenomenal cookbook writer by the name of Michael McLaughlin, who loved the region, culture, and cooking of the American Southwest whipped this one together. -- Mark Loveland

Yield: eight ( 8 ) servings

  • 1/4 CUP fat, beef and rendered
  • 4 CUP onion, yellow
  • 8 (Medium) clove, garlic
  • 4 lb. chuck, beef and well-marbled
  • 1 1/2 tsp salt, common
  • 2 Tbsp oil, olive
  • 1/3 CUP powder, pure chile & mild
  • 2 Tbsp cumin, ground
  • 2 Tbsp oregano, dried
  • 1 1/2 tsp pepper, cayenne
  • 1 (40.0-oz can) broth, beef & low salt
  • 3 Tbsp cornmeal (optional thickener)
  1. Peel and coarsely chop yellow onions …
  2. Peel and mince garlic cloves …
  3. Trim, divide and cube marbled beef chuck into 1/2 - inch cubes …
Large Skillet (Paella Pan):
  1. Over (Medium) setting warm rendered beef fat …
  2. Add onions and garlic …
  3. Cut back to (Low) setting …
  4. Cook, stirring occasionally, for app. twenty (20) minutes or ’til tender …
Meanwhile …
Dutch Oven (Saucier):
  1. Heat over (Medium) setting …
  2. Add beef cubes
  3. Season lightly with salt
  4. Cook, stirring frequently, until beef is no longer pink and juices run clear; approximately twenty (20) minutes.
    (NOTE: … if beef is very lean, it may stick slightly. If this happens, add olive oil.)
  1. Combine Large Skillet contents with / into Dutch Oven contents
  2. Stir in chile powder, cumin, oregano and cayenne pepper.
  3. Cook for approximately five (5) minutes, stirring frequently.
  4. Add broth; bring to boil.
  5. Reduce heat to (Low) setting.
  6. Simmer for one and one-half (1-1/2 ) hours, adding water as necessary if thickening too rapidly.
  7. Stir occasionally.
Baked Apple Crumble; (Kellner & Rosenblatt; 1995; p. 346) complements, beautifully!
left NOTE: To further thicken, or to bind any surface fats, stir in the optional cornmeal and simmer the chili for another five (5) minutes. right

 Alta’s Recipe Pages  Contact Us  Recipe Disclaimer  Privacy Policy

*Note: These recipes are supplied as a convenience to you and may not be sold, used to incentivize any product, program or anything else and are the sole property of the authors. Permission to reprint information in whole or in part contained on this site is granted, provided customary credit is given. Some of the Recipes contained within these pages have been personally tested, most have not - however, they sure sound good! As always, YOU are the ultimate judge! Please let us know what you think! Copy for your personal Recipe Book and Enjoy. Wherever possible, the option to purchase the author’s books has been made available.

AlbertaRose is Powered by:
 Excellent Pricing and Service! 
 Been with them since 2000.

Valid HTML 4.01 Transitional