INDIVIDUAL RECIPE

Texas Cyclone Chili by: Milton Williams from Station 50

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OUR STORY

Texas Cyclone Chile was conceived almost 30 years ago with the idea of adding many of the local flavors from the state of Texas and surrounding region. The beer used is from the southern part of the state. While the chili powders and peppers used are from different regions of the southwest. When I first created this recipe the firefighters at my station weren't too happy that the chili wasn't spicy enough for them. I got teased to no end with them calling my chili very tasty tomato sauce. So I decided to amp up the recipe with cayenne and smoked chipotle chili peppers. What was conceived is a chili that has been recognized throughout the Dallas Fire Dept as a flavor packed tradition.

 

Ingredients

  • Part 1
  • 2lb steak, round or sirloin (cubed or coarsely ground)
  • 1lb ground venison
  • 1lb 80/20 ground chuck
  • 3tbs oil
  • 2 med onions chopped
  • 10 cloves of garlic finely chopped
  • 1 bell pepper (optional)
  • 1tsp salt
  • Part 2
  • 4-6 28oz cans of tomato sauce
  • 2- 28oz cans of diced tomotoes
  • 1 6oz can of tomato paste (optional)
  • 10tbs of Mexican chili powder
  • 6tbs of New Mexico chili powder or chili molido
  • 6tbs of California chili powder or chili molido
  • 4tsp of cayenne pepper
  • 2tbp of salt
  • 2tbp of black pepper
  • 2tsp of ground oregano
  • 3tbp of garlic powder
  • Whole toasted coriander seeds (ground to make 2tbs)
  • Whole toasted Cumin seeds (ground to make 4tbs)
  • 4 Smoked chipotle peppers (ground)
  • 4-6 Dos Equis beer (amber)
  • 1 medium avocado diced (optional)
  • sour cream
  • sharp cheddar cheese (grated)

Directions

  1. Start by lightly browning steak in a large skillet in 3tbp of oil. Set aside and brown the ground chuck, onions and bell pepper. Cook until done. Drain excess oil.
  2. In a large stock pot add browned meat, onions, and bell pepper over medium low heat. Add all chili powders, cayenne pepper, salt, black pepper, oregano, garlic powder, coriander, cumin, and chipotle peppers. cook until well incorporated. Add tomato sauce and diced tomatoes and beer. Cook on low heat uncovered for about 2 hours. Tomato paste can be used to thicken chili. Garnish with avocado, sour cream, and cheese.



 

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