"Cimarron Red"(The Oklahoma Chili Company)
A hearty Oklahoma-style chili featuring tender chuck steak and pork, rich spices, and beer, perfect for satisfying gatherings and cold nights with customizable toppings.
Ingredients
- 4 lb. chuck steak, cut into 1/2-inch cubes ⓘ
- 2 lb. fresh ground pork ⓘ
- 2 medium onions, chopped
- 3 tsp. garlic powder ⓘ
- 2 (4.5 oz.) cans Del Monte Mexican style stewed tomatoes
- 4 heaping tsp. ground cumin ⓘ
- 1/2 cup chili powder ⓘ
- 2 heaping tsp. oregano ⓘ
- 1/2 tsp. Tabasco sauce
- 1/2 tsp. cayenne pepper ⓘ
- salt to taste (about 2 tsp.) ⓘ
- 2 tsp. m.s.g. (optional) ⓘ
- 2 cans good beer ⓘ
Instructions
- Sear the chuck steak and ground pork in a large stock pot or Dutch oven until lightly browned.
- Add the chopped onions, garlic powder, and canned stewed tomatoes with juice. Simmer, covered, for 30 minutes to an hour, stirring occasionally.
- Add chili powder, oregano, Tabasco sauce, salt, and optional m.s.g., then cover and simmer for one hour, stirring occasionally.
- Stir in cayenne pepper to taste.
- Mix a little beer with masa until it forms a thin paste, then add to the chili while stirring.
- Add the remaining beer and simmer uncovered for an additional 30 minutes, stirring occasionally, until desired thickness.
Tips & Substitutions
For a deeper flavor, consider marinating the chuck steak in the spices overnight. You can substitute ground turkey or chicken for the pork if desired. If you prefer a spicier chili, increase the amount of cayenne pepper or add fresh chopped jalapeños. For a thicker consistency, reduce the amount of beer slightly or simmer longer. This dish pairs well with cornbread or a side of rice.
Serving Suggestions
Serve the chili hot with toppings like shredded cheese, sour cream, or chopped green onions. It pairs beautifully with cornbread or a side of tortilla chips for added crunch. For a hearty meal, consider serving it alongside a fresh salad or over rice. This dish also complements well with a cold beer for a satisfying experience.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, until hot. You can also microwave it in a covered dish, stirring halfway through to ensure even heating. This chili freezes well for up to 3 months; just thaw and reheat when ready to serve.
Nutrition & Diet Analysis (per serving)
Each serving of "Cimarron Red"(The Oklahoma Chili Company) contains roughly 2588 calories, with 104g protein, 514g carbohydrates, and 90g fat. It is an excellent source of dietary fiber (906% of the Daily Value), vitamin A (315% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2757mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the chuck steak and ground pork with other meats like ground turkey, chicken, or even a combination of beef and sausage. Adjust the cooking times as necessary to ensure everything is cooked through. Each meat will impart a different flavor profile, so feel free to experiment!
How can I adjust the spice level of the chili?
To adjust the spice level, you can reduce the cayenne pepper or omit the Tabasco sauce for a milder chili. Alternatively, you can add more spice with fresh jalapeños or additional cayenne for a hotter version. Taste as you go to achieve your desired heat level.
What can I serve with this chili?
This chili pairs well with a variety of sides such as cornbread, rice, or tortilla chips. For a refreshing contrast, serve a simple green salad or coleslaw alongside. Consider topping the chili with shredded cheese, sour cream, or diced avocado for added richness and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).