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Texas Style Chili Recipe
Yeah, it's got a lot of ingredients...but that's what makes it so good. This chili is really easy to make. You probably will not have any left over, but if you do, it keeps well in the fridge for 3 or 4 days and is even better warmed over.
Ingredients* 2 tbs olive oil
* 5 cloves garlic, minced
* 2 onions, diced
* 1 and 1/2 lb lean lean ground beef
* 1/2 tsp salt
* 1 tsp ground black pepper
* 2 tbs red chili powder
* 4 roma tomatoes (8 oz) blanched, peeled and diced
* 1/2 cup tomato paste
* 1/2 cup beef stock
* 1 cup dark beer
* 2 tbs cider vinegar
* 3/4 tsp cumin
* 2 tsp oregano
* 1/4 cup parsley
* 1 can 15 oz red kidney beans, drained
* 4 oz cheese, for garnish
Directions
1. Heat olive oil in large pot. Add garlic and onions and cook over med-high heat for 5 min. or until onion is tender.
2. Add beef and cook for 7-8 min longer. Stir frequently, until beef is well browned.
3. Season with salt and pepper, stir in the chili powder and cook for 2 min more.
4. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, stir well. Bring to a simmer, reduce heat to low and cook for 45 min.
5. Add beans and cook for 15 min longer, stirring occasionally. Ladle into serving bowls and top with shredded cheese. Makes 4 servings
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