Best Texas Style Beer Braised Chili Recipes

Texas Style Beer Braised Chili image

Provided by Member 610488

Categories Stew

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

10 dried bell peppers (*Aji Panca)
10 dried bell peppers (*Cascabel)
1 dried pepper (*Habanero)
5 lbs ground chuck
2 onions, diced
4 dried red bell peppers, diced
3 dried jalapenos, seeds removed diced
2 (16 ounce) bottles beer (a strong American ale or porter)
3 cups red wine
2 (28 ounce) cans peeled Italian tomatoes, crushed by hand
1 tablespoon ground pepper (*Aleppo)
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne (more if you would like it spicier)
3 teaspoons red chili pepper flakes
1 head garlic, roasted
1 (8 ounce) can pickled jalapeno peppers, diced
salt and pepper, to taste
1 bunch scallion, thinly sliced (garnish)

Steps:

For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
*These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.

Nutrition Facts : Calories 932.3, Fat 50.1, SaturatedFat 19.7, Cholesterol 195.6, Sodium 692, Carbohydrate 41.6, Fiber 11.6, Sugar 18.1, Protein 56.6

TEXAS STYLE BEER BRAISED CHILI image

Yield 8-10 servings

Number Of Ingredients 19

10 dried Aji Panca peppers*
10 dried Cascabel peppers*
1 dried Habanero pepper*
5 lbs ground chuck
2 onions, diced
4 dried red bell peppers, diced
3 dried jalapenos, seeds removed & diced
2 bottles beer, a strong American ale or porter
3 cups red wine
2 each 28 oz cans peeled Italian tomatoes, crushed by hand
1 Tbsp Ground Aleppo pepper*
½ tsp cinnamon
1 tsp ground cumin
1 tsp cayenne (more if you'd like it spicier)
3 tsp red chili flake
1 head garlic, roasted
1 small can pickled jalapenos, diced
Salt and pepper
1 bunch scallions, thinly sliced

Steps:

For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside. For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and ¼ cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted. Deglaze with beer and red wine. Reduce by half and then add the tomatoes, Aleppo, cinnamon, cumin, cayenne and red chili flake. Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste. For spicier chili, add more Aleppo and cayenne. Garnish with scallions. *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores