Alamo Chili

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Alamo Chili to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Alamo Chili, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 2 pounds Stew meat
• 1 medium Onion
• 1 can Tomato sauce
• 2 Cloves garlic
• 2 tablespoons Of chili powder
• 2 Jalapeno chili's
• 2 cups Pinto beans
• Salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Trim the fat from the stew meat, cut into bite sized chunks and brown it

Step 2: Technique & Execution

Chop the onion and the jalapeno chili

Step 3: Technique & Execution

Smash the garlic

Step 4: Technique & Execution

Throw every thing but the beans into a pot, add water and simmer until meat is tender

Step 5: Technique & Execution

Put the beans into a pot with water and bring to a boil, turn the heat down and simmer till the beans are done

Step 6: Technique & Execution

Eat the chili and stomp the hell out of the beans