TEXAS BEEF CHILI

TEXAS BEEF CHILI image

Categories Soup/Stew Bean Beef Super Bowl Fall Spring Summer Winter

Yield 8 people

Number Of Ingredients 37

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Ingredients

Meat
2 pounds well marbled beef chuck or shin, cut into 1/2 inch cubes
3 tablespoons olive oil
2 tablespoons medium hot chili powder, preferably Grandma's
3 to 5 tablespoons olive oil
1 pound Spanish chorizo, sliced Â¼ inch thick (optional)
3 medium onions, chopped
8 garlic cloves, minced
3 tablespoons medium-hot chili powder, preferably Grandma's
1 tablespoon dried oregano, crumbled
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon freshly ground pepper
2 2-pound cans Italian plum tomatoes, drained and coarsely chopped (preferably in processor)
2 12-ounce bottles beer
1 6-ounce can tomato paste
Beans
1 pound dried pinto beans, soaked in cold water to cover overnight and drained
3 tablespoons olive oil
2 large onions, chopped
4-6 garlic cloves, minced
1 tablespoon dried oregano, crumbled
Salt and freshly ground pepper
Salsa
3 ripe tomatoes, peeled, cored, seeded and cut into l/2 inch dice
1 cup fresh lemon or lime juice or combination
1 small red onion, minced
1-3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 to 4 fresh or canned jalapeno chilies, seeded, deveined and minced
Salt and freshly ground pepper
2 tablespoons red wine vinegar
Serve with:
Sour cream
Avocado slices
Lime wedges
Corn tortillas

Steps:

For meat: Toss meat with 3 tablespoons oil and 2 tablespoons chili powder in non-aluminum pan; rub powder into meat. Cover and chill overnight. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Brown beef in batches (do not crowd) on all sides, about 5 minutes. Transfer to heavy large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot, using slotted spoon. Reduce heat to medium-low. Add more oil to skillet if necessary. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper and stir 3 minutes. Transfer to pot. Stir in tomato paste, coating the meat. Stir tomatoes, beer. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 3 hours. (Uncover during last hour if necessary to thicken liquid into sauce.) (Can be done in crock-pot, on low, overnight.) Meanwhile, prepare beans: Combine beans with enough water to cover by 2 inches in large saucepan and slowly bring to boil, skimming foam. Heat oil in heavy large skillet over medium-low heat. Add onions and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add oregano and cook 1 minute. Stir onion mixture into beans. Cover saucepan partially and simmer beans until tender but not mushy, adding more water as necessary to keep beans covered, about l hours. Season generously with salt and pepper. (Can be prepared 5 days ahead. Refrigerate chili and beans separately.) For salsa: Combine first 8 ingredients in non-aluminum bowl. To serve: Degrease chili. Adjust seasoning. Stir in vinegar. Rehear chili and beans if necessary. Ladle chili into bowls. Garnish with sour cream, avocados and lime. Pass beans, salsa and corn tortillas separately