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| Liz's Texas Chili |
2 lbs ground beef or chuck roast that has been cubed
1 softball-sized yellow onion, small dice
alot of garlic, minced (I used the whole head)
1 tbsp oregano
1 tbsp cumin
2 tbsp salt
4 tbsp mild chile powder
2 tbsp spicy chile powder or green chiles (Hatch Hot!)
1 8oz can of tomato sauce (It's still Texas Chili because
Wick Fowler, noted
Texasn and Chili nut, added tomatoes.)
1 12oz bottle of dark beer (I used Bohemia this time)
1 tbsp masa harina (optional - this is just to thicken things
up)
olive oil
In a dutch oven or large pan, saute onion in olive oil until
it starts to
carmelize. Add garlic - I also added some minced shallots
this time. Saute
for another minute and add spices. Saute for a minute more
and add tomato
sauce and beer. Cover and simmer on low heat.
Meanwhile, in a skillet, sear the meat - you want it to get
brown on the
outside - that adds alot of flavor. Make sure the meat is
cooked through.
Then drain and add to the onion mixture.
Cover and simmer for 1 hour, stirring occassionally. You may
need to add
more
beer if it looks like it's getting dry.
Taste and adjust seasonings. At this point I usually add some Tabasco or
Cholula sauce and maybe some more salt. I don't usually salt food, but chili
gets a better flavor with some salt. Mix the masa with a small amount of hot
water and add to the chili.
Cover and simmer for another 45 minutes. Keep stirring and add more beer if
it gets too thick. If you are a complete heathen, you could add beans at this
point. If you are not a heathen you know that beans should be served as an
accompaniment which people may mix with the chili in their own bowl but that
should not be cooked with the chili!
Recipe by LizR
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