Q's Texas Budweiser Chili |
|
 |
Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
A rich, hearty, Texas red with two of my fave's-Budweiser and Sirloin! Ingredients:
3 medium onions, finely diced |
6 garlic cloves, crushed |
2 green bell peppers, diced |
2 red bell peppers, diced |
2 dried arbol chilies, finely choppe |
1 -2 whole jalapeno |
2 -3 tablespoons canola oil |
1 (28 ounce) can diced tomatoes |
2 tablespoons mexican oregano |
6 tablespoons chili powder |
2 tablespoons ground cumin |
3 tablespoons garlic powder |
3 bay leaves |
2 beef bouillon cubes |
2 (12 ounce) bottles budweiser beer |
2 lbs sirloin, cubed |
1 lb chuck (chili grind) |
2 tablespoons masa harina |
Directions:
1. Add 2 tbsp canola oil to heavy, cast-iron dutch oven. Brown sirloin in small batches. Avoid overcrowding as it causes the meat to steam. Set aside. Brown ground chuck. Set aside.
2. In same dutch oven, saute' onions, pepper, chilis, and garlic until onions become translucent and peppers become tender. Add the comino and stir for one additional minute.
3. Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes, oregano, chili powder, garlic powder, 1-2 whole jalapenos, and bay leaves. Stir well. Additional Budweiser may be added if needed to just cover the mixture. Cook low and slow, covered for about 3 hours, stirring occasionally.
4. Raise the heat and bring to a medium boil. Whisk the 2 tbsp masa harina with cold water and slowly stir mixture into chili. Bring back up to slow boil and cook an additional 30 minutes.
5. Remove from heat. Remove bay leaves. Allow to set up for at least 30 minutes. Top with finely diced onion and grated sharp cheddar! Enjoy with a cold Budweiser and some great skillet cornbread!
|
|