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| Dancer's Texas Red Chili |
2 tablespoons vegetable oil
1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
1 cup chopped onion
3 jalapeno chiles, halved, seeded and finely, chopped
2 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 can (13-3/4 ounces) beef broth
2 cans (14-1/2 ounces each) stewed tomatoes
1 bottle (12 ounces) beer
1 bay leaf
Lime wedges for garnish
Heat oil in a Dutch oven over medium-high heat. Working in batches, saute
brisket until browned, about 10 minutes. Transfer to a plate. Add onion,
jalapenos and garlic to drippings in pot; cook over medium-low heat until
onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and
red pepper; cook 1 minute.
Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to
boiling. Lower heat; simmer with cover slightly ajar until meat is tender,
about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
Makes 8 servings
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