Dancer's Texas Red Chili

  1. 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
  2. 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
    1 tablespoon ground cumin
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
  3. 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.
  4. 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.
  5. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
  6. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases