Texas Chili Recipe

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 1 hour 35 minutes

재료

2 pounds coarse ground beef, 80/20 or chuck (also called chili grind)

vegetable oil (as needed)

2 cups yellow onions (chopped)

2 tablespoons garlic, (minced)

3 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon smoked paprika

1 tablespoon oregano

2 teaspoons salt

2 teaspoons black pepper

2 bay leaves

1 (28-ounce) can crushed tomatoes

3 tablespoons tomato paste

1 heaping tablespoon Better than Bouillon - beef flavor

1 (12-ounce) bottle amber ale beer

1 cup water

2 tablespoons masa

cheddar cheese (shredded)

sour cream

red onions (chopped)

jalapeno (sliced)

방향

Make Chili:

In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat (2 pounds) to a paper towel-lined plate.

Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion (2 cups) and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.

Stir in garlic (2 tablespoons), chili powder (3 tablespoons), cumin (2 tablespoons), smoked paprika (1 tablespoon), and oregano (1 tablespoon) and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.

Return the browned beef to the saucepan and add the salt (2 teaspoons), pepper (2 teaspoons), bay leaves (2), crushed tomatoes (1 can), tomato paste (3 tablespoons), Better than Bouillon (1 heaping tablespoon), 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.

Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa (2 tablespoons) and simmer for 30-40 minutes, stirring occasionally, until chili is thick.

Serve with any toppings you like.

영양 정보

• 1회 제공량: 1 /6 of the recipe
• 칼로리: 464 kcal
• 지방 전체: 24 g
• 포화 지방: 9 g
• 콜레스테롤: 102 mg
• 나트륨: 1485 mg
• 탄수화물 전체: 29 g
• 식이섬유: 6 g
• 총 당류: 14 g
• 단백질: 33 g