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| Texas Chili I |
2 T. vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 lbs. lean ground beef
1 28-oz. can whole tomatoes
1 12-oz. can beer
2 Jalapeno peppers, seeded and chopped
5 T. chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon sugar
salt and pepper to taste (Cayenne pepper optional)
1 16-oz. can black beans, drained and rinsed
shredded cheddar/chopped red onion/sliced avocado
In a heavy 8-qt. pot, heat oil, saute the onion and
garlic. Add the ground beef
and brown well. Add the tomatoes, beer, Jalapeno
peppers and
remaining
seasonings. Bring to a boil over medium-high heat. Reduce
the heat and
simmer on medium-low, uncovered, for about 45 minutes.
Add drained beans
and taste for seasoning. Season if needed and serve
in bowls. Garnish with
cheese, onion and avocado.
Makes 10 servings
Recipe by Rania Harris
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