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Texas Chili




Source of Recipe


Macklinda


List of Ingredients




2 pounds chuck roast
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons oregano
2 cups diced yellow onions
1 tablespoon minced garlic
2 teaspoons salt
2 teaspoons cayenne pepper
1/4 cup chili powder
1 bottle beer, such as Budweiser
1/4 cup pureed chipotles en adobo
3 to 4 cups chicken stock
1/2 to 1 cup cornmeal



Recipe



1. Slice the chuck roast into 2-inch steaks, trimming all excess fat. Rub
with olive oil and coat with salt and pepper to taste, 1 teaspoon cumin, and
1 teaspoon oregano. Grill the meat over a hot fire until medium rare to
medium. Allow to cool, then cut the steaks into 1/2-inch cubes.

2. Heat the olive oil in a large stock pot and sauté the onions and garlic
over low heat until extremely soft, stirring occasionally, 8 to 10 minutes.

3. Add the grilled meat to the onion. Add all the dry seasonings and sauté
over medium heat for 5 minutes.

4. Add the beer and chicken stock to cover meat by 1 to 2 inches. Simmer over
low heat until the meat is tender to the bite, about 1 1/2 hours.

5. When the meat is tender, add the pureed chipotles en adobo and stir until
well blended

6. Slowly whisk in the cornmeal, a handful at a time, until the surface oil
on the chili is absorbed. Simmer for 5 minutes more.

7. Serve with grated cheddar cheese, sour cream, and crushed tortilla chips.