Big Bend Texas-Style Chili |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe that I recently tried and loved!! My Hubby and I both love chili, and this is one of our favorites. You can use black beans instead of kidney beans or a combination of the two. Source: Beef for all seasons Ingredients:
2 tablespoons olive oil |
5 garlic cloves, minced |
2 onions, diced |
1 1/2 lbs lean ground beef |
1/2 teaspoon salt |
1 teaspoon black pepper, freshly ground |
2 tablespoons chili powder, pure red |
4 roma tomatoes (about 8 oz) |
1/2 cup tomato paste |
1/2 cup beef stock |
1 cup dark beer |
2 tablespoons cider vinegar |
3/4 teaspoon cumin, ground |
2 teaspoons oregano, minced |
1/4 cup parsley, minced |
1 (15 ounce) can red kidney beans, drained |
4 ounces goat cheese, crumbled for garnish |
Directions:
1. FOR THE CHILI:.
2. 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 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili 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.
3. Bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.
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