Cowboy Chili Created by Chef Nedra Harris for Herb Market 2017
3 Tablespoons olive oil
3 lbs. beef shoulder cut into large cubes and sprinkled with your favorite spice mix
Sea salt & freshly ground black pepper to taste
2 tablespoons ancho chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tsp of cinnamon
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 tsp pootiespice (or your favorite spice mix)
2 medium onions diced
10 garlic cloves halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno pepper seeded and chopped
1 tsp of sugar
2 tablespoons tomato paste
1 (28 oz.) can of tomatoes, crushed by hand
1/2 cup masa harina
3 bunches of cilantro, stems removed and roughly chopped
2 bunches of chopped chives for garnish
1 1/2 cups of sour cream for garnish
shredded cheddar cheese for garnish (about 1/2 cup
In a large stock pot heat olive oil. Season the beef shoulder all over with spice mix or pootie spice. Brown the beef.
As the beef browns stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature and "toast" the spices.
In a food processor puree onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar. Add this mixture to the stock pot with the beef.
Increase the heat to medium to steam vegetables and sweeten the peppers.
Add enough water to cover by 1 inch (about 1 quart)
Add crushed tomatos with their liquid.
Bring to boil and skim any foam that comes to surface.
Reduce heat to simmer and cook for about 2 hours, until the meat is fork tender. Add more water if necessary.
When done stir in the masa harina and with a potato masher, mash the chili so meat comes apart in shreds.
Season with the chopped cilantro and additional salt & pepper to taste.
Serve garnished with the sour cream, shredded cheddar and chopped chives.
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