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Packing House Texas Chili




Source of Recipe


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List of Ingredients




½ cup vegetable oil (divided)
2½ pounds coarsely ground beef (regular ground can be substituted)
6 tablespoons chili powder (divided)
1 teaspoon salt
½ teaspoon pepper
2 cups finely chopped onions
½ cup finely chopped red bell pepper
½ teaspoon red pepper flakes
1 tablespoon freshly chopped garlic
1 tablespoon ground cumin
½ teaspoon dried oregano
2½ tablespoons flour
2 cans (28 ounces each) chopped canned tomatoes
½ a 12-ounce bottle of Becks dark beer
3 cans (16 to 18 ounces each) chili beans, drained
2 cans (14 ounces each) beef broth
2 cups water
1 tablespoon sugar



Recipe



In medium kettle, heat ¼ cup oil over medium-high heat. Add beef and brown, breaking up well. Add 2 tablespoons chili powder, salt and pepper. Strain off and discard all grease. Set meat aside.

In large kettle, heat remaining ¼ cup oil. Add onions, bell pepper, red pepper flakes, garlic, remaining 4 tablespoons chili powder, cumin and oregano and sauté 10 minutes. Whisk in flour and cook 2 to 3 minutes, stirring well.

To the large kettle add remaining ingredients, including the reserved meat, and simmer, covered, over low heat 45 minutes. Makes 16 servings, 1 cup each.