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Texas Chili
1 pound lean ground beef, coarse grind
1 pound beef stew meat, 1-inch cubes
1 each Spanish onion, large, diced
1 cup Anaheim chili puree (recipe below)
1 quart double beef broth
1 cup tomato sauce
12 ounces "flat" beer
1 tablespoon+ hot New Mexico chili powder
1 teaspoon cumin
1 tablespoon garlic, finely chopped
pinch cinnamon
salt to taste
In a heavy saucepan, brown meat in a small amount of olive oil.
The meat should be very lean, with little extra grease left after
browning. Add onion and garlic, cumin, chili powder and cinnamon.
Cook until onion is soft. Add beer and stir in well, scraping brown
pieces from the bottom of the pan. Add beef broth, chili puree
(see below) and tomato sauce. Bring to a boil, stir
well and then simmer slowly, about 45-60 minutes, until desired
consistency. If it thickens before beef is tender, add some cooking
liquid from the pepper puree.
Garnish with grated cheddar cheese, chopped onion, jalapenos, sour cream and
serve hot.
Chili Puree
10-12 each dried Anaheim or New Mexico red chilis
16 ounces water
Remove stems and seeds from peppers. Simmer in water 10 minutes or
until soft. Blend to puree with just enough cooking liquid to make
a smooth mixture. Strain if desired.
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Texas Red 06