2 pounds of sirloin, diced in half inch cubes
1 medium onion, diced
2 cups diced green chiles (I use mild...available in cans)
2 cups of tomato sauce
4 tablespoons of paprika
2.5 teaspoons cumin
1 teaspoon salt
2 teaspoons oregano (Mexican oregano preferred)
3/4 teaspoon cayenne pepper
2.5 teaspoons chili powder
1 cup of chicken broth
Brown sirloin and onions over medium high heat in a large kettle. When sirloin has browned and onions have softened, add all other ingredients. Reduce temperature to low and simmer for 30 minutes. If you like your chili really hot, add diced jalapeno while you are browning the meat. Serves 6.
Substitute stew meat for sirloin. After browning meat and onions, pour everything into a slow cooker, cover and cook on low for 8 hours.
Wine pairing: Sauvignon Blanc
Better pairing: Pacifico Beer from Mexico