Southwest Flavors: Prison Chile Recipe
If you’re craving a dish with a kick of spice and a hearty blend of flavors, look no further than this Prison Chile recipe. Unlike its eastern counterpart, this “chile” embraces the bold and vibrant tastes of the southwestern United States and Mexico. Bursting with aromatic spices, tender meat, and a hint of citrusy freshness, this stew is perfect for filling burritos or simply enjoying on its own. So, roll up your sleeves, gather your ingredients, and let’s dive into the culinary journey of making this savory delight!
Recipe Overview:
- Name: Prison Chile
- Cook Time: 8 hours
- Prep Time: 1 hour
- Total Time: 9 hours
- Servings: 12
- Rating: ⭐⭐⭐⭐⭐ (based on 1 review)
Ingredients:
- 2 pounds beef brisket
- 2 onions, diced
- 1/4 cup garlic, minced
- 3 tablespoons red chili powder
- 5 tablespoons green chili powder
- 4 teaspoons oregano
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons comino (crushed red pepper flakes)
- 2 quarts beef broth
- 4 cups beer
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons cornmeal
- 1 lemon
- 1 lime
- Cheddar cheese, for garnish
- Onion, chopped, for garnish
- Sour cream, for garnish
Nutritional Information (Per Serving):
- Calories: 420.2
- Fat: 29.2g
- Saturated Fat: 10.1g
- Cholesterol: 103.1mg
- Sodium: 898.4mg
- Carbohydrates: 7.6g
- Fiber: 1.8g
- Sugar: 2.2g
- Protein: 31.1g
Instructions:
Step 1: Browning the Meat and Aromatics
- Heat oil in a stockpot over medium heat.
- Add beef brisket, diced onions, and minced garlic to the pot.
- Brown the meat and aromatics until the onions are translucent and the meat is seared on all sides.
Step 2: Adding the Spices and Liquids
- Once the meat is browned, sprinkle in red chili powder, green chili powder, oregano, cumin, and comino (crushed red pepper flakes).
- Pour in beef broth and beer, stirring to combine all the ingredients.
- Season with salt and sugar, adjusting according to your taste preferences.
Step 3: Simmering to Perfection
- Reduce the heat to low and let the mixture simmer for 3-6 hours, uncovered.
- Stir occasionally to ensure all the flavors meld together beautifully.
Step 4: Chilling and Skimming
- After simmering, remove the pot from heat and allow it to cool slightly.
- Transfer the chile to the refrigerator and let it chill overnight.
- In the morning, skim off any fat that has solidified on the surface.
Step 5: Final Touches
- Return the pot to the stove and reheat over low heat.
- Sprinkle cornmeal over the chile, stirring continuously to prevent lumps from forming.
- Squeeze in the juice of one lemon and one lime, adding a refreshing citrusy zing.
- Allow the chile to simmer until it thickens slightly, stirring occasionally.
Step 6: Serving and Garnishing
- Ladle the hot chile into bowls and serve alongside a cold beer for the ultimate culinary experience.
- Garnish each serving with grated cheddar cheese, chopped onions, and a dollop of sour cream.
- Enjoy your Prison Chile with warm tortillas, rice, or crusty bread for a satisfying meal that packs a flavorful punch!
Recipe Notes:
- For a milder version, reduce the amount of chili powder and crushed red pepper flakes.
- Feel free to customize the garnishes according to your preferences, adding avocado, cilantro, or jalapeños for an extra burst of freshness and heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer shelf life.
Embrace the bold flavors and comforting warmth of this Prison Chile recipe, perfect for cozy dinners or casual gatherings with friends and family. With each spoonful, savor the rich tapestry of spices and tender meat, transporting your taste buds to the sun-drenched landscapes of the Southwest. So, gather your ingredients and embark on a culinary adventure that’s sure to delight and impress!
