Chili #8, tomatoless, w/bacon
Source of Recipe
from Dakota
Recipe Link: http://allrecipes.com/Recipe/Dakotas-Texas-Style-Chili/Detail.aspx A spicy Texas style chili: no beans, tomatoes or ground beef.
Great on a cold winter day and goes especially well with
Cornbread #1, golden sweet -
find listed under breads_biscuits_rolls
or highlight, copy and paste this link:
http://www.recipecircus.com/recipes/carnation037/Breads_Biscuits_Rolls/Cornbread_golden_sweet.html
If you don't want to
use beer in the chili, simply replace it with the same amount of
apple juice or water.
Chili #8, tomatoless, w/bacon
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
In a heavy pot or Dutch oven, cook bacon over medium heat until
crispy, stirring occasionally.
Drain off excess grease, leaving enough to coat the bottom of
the pan.
Add onions and garlic; cook and stir until the onions are tender.
Season with oregano, cayenne pepper, paprika, chili powder and
cumin. Cook and stir for about 30 seconds to toast the spices.
Add the beef, water, beer, and chipotle peppers.
Bring to a boil. Reduce heat to low and simmer, uncovered, until
beef is tender, 2 1/2 to 3 hours.
Makes 8 servings.
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