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Big Bend Texas-Style Chili




Source of Recipe


Living Cookbook


List of Ingredients




2 Tbs olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean Omaha Steaks ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbs pure red chile powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup Beef Stock
1 cup dark beer
2 Tbs cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 oz crumbled goat cheese, for garnish


Recipe



1 To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.
2 Season with salt and pepper, stir in the chile powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine. Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes.
3 Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over.


Servings: 4