West Texas Chili

Real Texas chili does not have beans. This West Texas Chili is hearty and fiery, you will love this chili for its thick consistency.

2 large onions, diced

1/4 cup vegetable or canola oil

2 lbs. ground chuck or venison

1 Tbsp. table salt

3 Tbsp. ancho chili powder

2 Tbsp. ground cumin

1 Tsp. paprika

2-(14.5 oz.) cans diced tomatoes

1-(6 oz.) can tomato paste

1-(12 oz.) can amber ale beer

2 Tbsp. masa harina (corn flour)

Saute onions in hot oil in a large Dutch oven or stock pot, over medium-high heat, until onions are translucent. Add garlic and saute 1 minute. Add beef, cook,  stirring often until meat crumbles and is no longer pink.

Drain, reserving 2 Tbsp. of drippings in Dutch oven, return beef to Dutch oven. Stir in salt, ancho chile powder, cumin and paprika. Cook for 2 minutes.

Stir in diced tomatoes and tomato paste. Add 3/4 cup beer and 1 cup water, simmer 20 minutes, stirring occasionally. Add remaining beer and 1/2 cup water. Add masa, cook 10 minutes.

Add additional water to reach desired consistency. Serve with Best Corn Bread, if desired.

Serves 8

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