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Texas Chili I

    2 T. vegetable oil
    1 large onion, chopped
    2 cloves garlic, chopped
    2 lbs. lean ground beef
    1 28-oz. can whole tomatoes
    1 12-oz. can beer
    2 Jalapeno peppers, seeded and chopped
    5 T. chili powder
    2 teaspoons cumin
    2 teaspoons paprika
    1 teaspoon sugar
    salt and pepper to taste (Cayenne pepper optional)
    1 16-oz. can black beans, drained and rinsed
    shredded cheddar/chopped red onion/sliced avocado

    In a heavy 8-qt. pot, heat oil, saute the onion and garlic. Add the ground beef
    and brown well. Add the tomatoes, beer, Jalapeno peppers and remaining
    seasonings. Bring to a boil over medium-high heat. Reduce the heat and
    simmer on medium-low, uncovered, for about 45 minutes. Add drained beans
    and taste for seasoning. Season if needed and serve in bowls. Garnish with
    cheese, onion and avocado.


    Makes 10 servings

    Recipe by Rania Harris


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