ROOSTER CHILI
This spicy chili derives its name from one of its ingredients, Sriracha sauce. Sriracha sauce is sometimes called
rooster sauce because the image of a rooster is on the bottle of one of the most popular brands.
2 tbsp (25 mL) oil
1 1/4 lb (0.625 kg) boneless beef chuck steak, cubed (3/4 inch/2 cm)
2 cups (500 mL) chopped onions
6 cloves garlic, finely chopped
1 1/2 lb (0.75 kg) lean ground beef
1/4 cup (50 mL) chili powder
2 tsp (10 mL) paprika
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) red pepper flakes
2 cans (10 oz/284 mL each) beef broth
2 cans (19 oz/540 mL each) black beans, rinsed and drained
1 cup (250 mL) dry red wine
1 can (7 1/2 oz/213 mL) tomato sauce
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) Sriracha sauce
Toppings: Sour cream, shredded cheddar cheese,
sliced green onions and diced tomatoes
Heat 1 tbsp (15 mL) oil in a Dutch oven over medium heat. Add beef cubes in batches and brown on all sides, adding
remaining oil as necessary. Transfer beef cubes to a plate. Add onions and garlic to pan; saute until softened, about
5 minutes. Add ground beef and cook, stirring to break up beef, until browned, about 7 - 10 minutes. Add chili powder,
paprika, cumin, coriander, salt and red pepper flakes; saute until fragrant, about 1 - 2 minutes. Return beef cubes and any
accumulated juices to pan. Stir in broth, beans, wine, tomato sauce, tomato paste and Sriracha sauce. Bring to a boil.
Reduce heat and simmer, covered, stirring occasionally, for 1 – 1 1/2 hours or until beef cubes are tender. May be prepared
in advance and refrigerated for up to 24 hours. Reheat over low heat. Serve with toppings.
Serves 8.
Cook’s Note: Sriracha sauce, originating in Thailand, is the generic name for a hot and spicy-sweet chili sauce. It is
made from dried chile peppers, vinegar, garlic, sugar and salt. If unavailable, use a favourite hot sauce to taste.