RED TEXAS CHIILI BURRITO BOWL

This is my spin on Texas Red Chilli Made with beer and not a tomato in sight this is a favourite of my mum and dads, it’s even better stuffed in to a tortilla bowl and topped with all the fixings!  That means a Awesome cheddar beer cheese sauce, sour cream, scallions, red onions and crushed salty crackers!

Ingredients 

(serves 8)

2 dried ancho chillies

2 dried de arbol chillies

2 dried guajillo chillies

2 Fresno chillies sliced

2 Anaheim peppers diced 

50 ml olive oil

1 large onion finely diced

1 large red bell pepper diced

6 cloves garlic finely diced

2lb chuck steak cubed

2lb chuck steak twice ground mince

1 tbsp ground cumin

1 tbsp Mexican oregano 

1 tsp cayenne pepper

1.5 ltr beef bone stock

2 bottles of Amber beer

1/2 tsp paprika

Himalayan sea salt 

Fresh ground black pepper 

3 tbsp corn masa 

The Cheddar Beer Cheese Sauce & Fixings

2 tbsp butter

2 tbsp flour

1 cup 1/2 & 1/2

12oz amber beer

2 cups sharp cheddar cheese

1 cup cream cheese

2 tsp Worcestershire sauce

1 tsp Himalayan sea salt 

1/2 tsp dry mustard powder

1/4 tsp paprika 

1 pinch cayenne

1 tsp fresh ground black pepper 

 Fixings.

1 cup sour cream

1/2 cup sliced scallions 

1/2 cup diced red onions

1 cup roughly crushed salty cracker 

Heat a skillet medium hot add the dried chillies and toast a little then pour over one cup of boiling water over the dried chillies and leave to soften and infuse for 10 minutes then using a blender blitz to a purée. 

  In a large crockpot heat the olive oil and add the onions, garlic, Anaheim and Fresno chillies, cook until softened.  

Remove from the pan and add the ground and diced chuck, brown off then add the softened onions back in along with the dried chilli purée, dry spices, beef stock and beer, season with salt and pepper and leave to cook on a low heat for 2-3 hours, adjust the seasoning to taste and when happy mix a little water with the corn masa and pour in this will add a great flavour you will miss if you leave it out and also will tighten up the chilli.  

Leaving your chilli to rest overnight will only improve this great Texas Red Chilli dinner.

The beer sauce next, melt the butter, stir in the flour to make a roux, cook out the flour for a couple of minutes, add the beer a glug at a time stirring the roux back to smooth each time until you can add the rest of the beer in one go, bring to a gentle simmer, add the cream, cream cheese and grated cheese, stir to combine, then stir in the Worcestershire sauce, mustard,cayenne, paprika and season with the salt and pepper.

To serve layer the cheddar beer sauce through the chilli in ribbons and top with all the fixings, take a spoon and dive right in, enjoy.