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Dancer's Texas Red Chili

    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
    1 tablespoon ground cumin
    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

    Heat oil in a Dutch oven over medium-high heat. Working in batches, saute
    brisket until browned, about 10 minutes. Transfer to a plate. 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.

    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.

    To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

    Makes 8 servings

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