Roughneck Boilermaker Chili |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
In Chili Nation, by Jane and Michael Stern Ingredients:
1/2 cup chopped onion |
2 garlic cloves, minced |
1 1/2 tablespoons vegetable oil |
1 1/2 lbs ground round |
1 (15 1/2 ounce) can pinto beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon salt |
2 teaspoons dried mexican oregano |
1 1/4 cups beer |
1 1/2 ounces jack daniel whiskey |
2 tablespoons chili powder (recommended pendery's dallas dynomite) |
1 teaspoon fresh ground black pepper |
2 teaspoons sugar |
1 tablespoon masa harina flour (dissolved in 1/4 cup warm water) |
tortilla chips |
1 red onion, chopped |
1 cup grated sharp cheddar cheese |
Directions:
1. In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
2. Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
3. Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
4. Cook, uncovered, for 30 minutes, stirring often.
5. Stir in masa harina mixture; cook 7-10 minutes.
6. Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.
|
|