Guilin Chili Con Carne
A rich, comforting chili with an Asian twist. Wonderful for any meal, and have also served it over scrambled eggs.
- 1 Tablespoon cooking oil
- 3 Pounds boneless beef chuck roast, cut into 1/2-inch cubes
- 4 large cloves garlic, minced
- 1-2 Tablespoons SRIRACHA HOT SAUCE (to taste)
- 1 Tablespoon dried oregano leaves
- 1 Tablespoon ground cumin
- 1-1/2 teaspoons salt
- 6 to 8 cups Beef Broth or water, divided
- 3 Tablespoons cornmeal or Masa Harina
- 1/4 Cup LEE KUM KEE GUILIN CHILE SAUCE
- Sour cream, shredded cheese, and chopped onion (optional)
- Heat oil in a large, heavy pot over medium heat. Add meat and cook until browned, about 10 minutes, stirring often.
- Add garlic, SRIRACHA, oregano, cumin, and salt and stir well.
- Add 6 cups of broth or the water and bring to a boil; reduce heat to medium-low, cover, and simmer 1 to 1-1/2 hours or until meat is tender, adding more broth or water if needed.
- Chili can be made a day ahead, covered and stored in refrigerator...then reheated over low heat. Garnishes should be added when chili is ready to serve.
- Combine cornmeal and 1/2 Cup of the broth or water and mix well; stir into chili.
- Cook, uncovered, 30 minutes longer or to desired consistency, stirring often to prevent lumping and adding more water if needed.
- Stir in LEE KUM KEE GUILIN CHILE SAUCE and check seasoning. If desired, top with sour cream, cheese, onion, and additional Sauce.
Serving Size: 6
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Preparation Time: 1 hours, 15 minutes