BIG BEND TEXAS-STYLE CHILI
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
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CHILI:.
- 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.
- 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.
Nutrition Facts : Calories 473.1, Fat 22.6, SaturatedFat 9.3, Cholesterol 88.6, Sodium 637.9, Carbohydrate 30.3, Fiber 8.4, Sugar 6.3, Protein 35.6
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