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Liz's Texas Chili

    2 lbs ground beef or chuck roast that has been cubed
    1 softball-sized yellow onion, small dice
    alot of garlic, minced (I used the whole head)
    1 tbsp oregano
    1 tbsp cumin
    2 tbsp salt
    4 tbsp mild chile powder
    2 tbsp spicy chile powder or green chiles (Hatch Hot!)
    1 8oz can of tomato sauce (It's still Texas Chili because Wick Fowler, noted
    Texasn and Chili nut, added tomatoes.)
    1 12oz bottle of dark beer (I used Bohemia this time)
    1 tbsp masa harina (optional - this is just to thicken things up)
    olive oil

    In a dutch oven or large pan, saute onion in olive oil until it starts to
    carmelize. 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.

    Meanwhile, in a skillet, sear the meat - you want it to get brown on the
    outside - that adds alot of flavor. Make sure the meat is cooked through.
    Then drain and add to the onion mixture.

    Cover and simmer for 1 hour, stirring occassionally. You may need to add
    more beer if it looks like it's getting dry.

    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.

    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!

    Recipe by LizR


  

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