West Texas Chili
Bring home the big, meaty flavors of the Lone Star State.
Ingredients
- 2 large onion diced
- 1/4 cup vegetable oil
- 5 garlic cloves minced
- 2 lb ground chunk or venison
- 1 tbsp salt
- 3 tbsp ancho chile powder
- 2 tbsp ground cumin
- 1 tbsp paprika
- 2 cans tomatoes diced
- 1 can tomato paste
- 1 can amber ale beer
- 2 tbsp corn flour
Instructions
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Sauté the diced onions in hot oil in a big Dutch oven (or stockpot) over medium-high for 7 minutes or until they turn translucent. Then add the minced garlic, and sauté for 1 minute. Add the beef, and cook while stirring often for 6 minutes or until the meat crumbles and loses its pink. Drain, reserving 2 tablespoons of the drippings, then return the beef to Dutch oven.
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Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika and cook for 2 minutes. Stir in the diced tomatoes and tomato paste.
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Add 3/4 cup beer and 1 cup water and simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water and continue simmering for 30 minutes, stirring occasionally.
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Add the cornflour and cook for 10 more minutes and you're done. If it's not as thick as you'd like, add additional water to reach desired consistency.