Liz's Texas Chili

  1. 2 lbs ground beef or chuck roast that has been cubed
    1 softball-sized yellow onion, small dice
    a lot of garlic, minced
    1 tbsp oregano
    1 tbsp cumin
    2 tbsp salt
    4 tbsp mild chile powder
  2. 2 tbsp spicy chile powder or green chiles
    1 8oz can of tomato sauce
    1 12oz bottle of dark beer
    1 tbsp masa harina (optional - this is just to thicken things up)
    olive oil
  1. In a dutch oven or large pan, saute onion in olive oil until it starts to caramelize. Add garlic - I also added some minced shallots this time. Saute for another minute and add spices. Saute for a minute more and add tomato sauce and beer. Cover and simmer on low heat.
  2. Meanwhile, in a skillet, sear the meat - you want it to get brown on the outside - that adds a lot of flavor. Make sure the meat is cooked through. Then drain and add to the onion mixture.
  3. Cover and simmer for 1 hour, stirring occassionally. You may need to add more beer if it looks like it's getting dry.
  4. Taste and adjust seasonings. At this point I usually add some Tabasco or Cholula sauce and maybe some more salt. I don't usually salt food, but chili gets a better flavor with some salt. Mix the masa with a small amount of hot water and add to the chili.
  5. Cover and simmer for another 45 minutes. Keep stirring and add more beer if it gets too thick. If you are a complete heathen, you could add beans at this point. If you are not a heathen you know that beans should be served as an accompaniment which people may mix with the chili in their own bowl but that should not be cooked with the chili!
  6. Recipe by LizR

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