CHILI CON CARNE
This recipe comes from my cookbook, "Savor the Southwest". This is a classic chili con carne recipe from Texas. Texas purists do not put beans or tomatoes in their chili. I hope you enjoy this hearty recipe!
Provided by Kathy D @LifeIsGoodkd
Categories Chili
Number Of Ingredients 16
Steps:
- In a large saucepan or Dutch oven, heat 1 T. of the vegetable oil over med-high heat. Brown the beef cubes, in batches, adding more oil if necessary. Remove the beef from the pot.
- Add the onions and cook until caramelized, about 10 minutes. Add the garlic and cook, stirring, 1-2 minutes more.
- In a small bowl, stir together the chile powders, cumin, oregano, salt and pepper; stir in enough of the beer to make a paste, about 1/4 cup. Add the chile paste to the onion mixture and cook, stirring, about 1-2 minutes, being careful not to scorch the chile paste. Add the remaining beer and stir well, scraping up any browned bits. Add the water and browned beef cubes and bring to a boil. Reduce the heat and simmer until the meat is tender, about 45 minutes to 1 hour.
- Stir in the lime juice and masa harina. Cook until slightly thickened, about 10 minutes.
- Ladle into bowls and serve immediately. Garnish with a dollop of sour cream and lime wedges, if desired.
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