Zesty Tenderloin Bowl of Red
"No beans or tomatoes in this Michiganders Texas Chili, distinctive, piquant and simply delicious. Use the tenderloin YOLO!"
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef broth | 3 cups, divided, 1, 1/2, 1, 3, 3, 1, 2, 1, 3 tablespoons, 2 pounds, 1 tablespoon, 1 tablespoon, 1 teaspoon, as desired, 2, 4 |
| Dried ancho chili | |
| Dried chipotle chili | |
| Dried guajillo chili | |
| Red bell peppers | |
| Cubanelle peppers | |
| Anaheim pepper | |
| Jalapeno peppers | |
| Poblano pepper | |
| Olive oil | |
| Beef tenderloin | |
| Minced garlic | |
| Molasses | |
| Worcestershire sauce | |
| Queso Fresco, crumbled | |
| Limes | |
| Cilantro sprigs |
Directions
- In a saucepan bring the beef broth to a boil.
- Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.
- In a bowl pour 1 cup heated beef broth over the dried chili’s and set aside.
- Heat oven to 400 degrees and place fresh peppers on a parchment lined baking sheet, bake for 7-10 minutes and turn over, bake for another 7-10 minutes. The peppers should be softened with the skin separating from the pepper. Remove and discard the stems and seeds. Separate the meat from the skin, discard skin.
- Heat an enameled cast iron pot – or a heavy bottom pot, add olive oil and tenderloin cubes and sear, add minced garlic in the last few seconds. Remove from heat while working on step 5.
- In the bowl of food processor, add the hydrated dried peppers with the beef broth they’re hydrating in, add roasted peppers; puree (this step will take some time in the food processor on high as the skin on hydrated peppers can be tough, however, the pureed skin adds a texture to the chili). Add pureed peppers to the pot. Place lid on the pot so steam can’t escape.
- Add remaining 2 cups heated beef broth, molasses and Worcestershire sauce to the pot. Heat to a boil then reduce heat to simmering, allow to simmer with the lid ajar for 1 hour.
- Serve chili with crumbled queso fresco, a lime wedge or two and a sprig of cilantro for garnish.
Enjoy this Spicy Bowl of Red with a glass of crisp and refreshing Black Box Pinot Grigio!