West Texas Chili

Main Course

Recipe courtesy of United Tastes of Texas by Jessica Dupuy

Serves 8 to 10

Ingredients: 

Texans consider beans a Yankee addition from north of the Red River and unequivocally keep them out of chili.

  • 2 large onions, diced 
  • ¼ cup vegetable or canola oil 5 garlic cloves, finely minced
  • 2 lb. ground chuck or venison 
  • 1 tablespoon table salt 
  • 3 tablespoons ancho chile powder 
  • 2 tablespoons ground cumin 
  • 1 tablespoon paprika 
  • 2 (14.5-oz.) cans diced tomatoes 
  • 1 (6-oz.) can tomato paste 
  • 1 (12-oz.) can amber ale beer 
  • 2 Tablespoon masa harina (cornflour) 
  • 1 (16-oz.) can pinto beans, drained and rinsed (optional; see note above) 

West Texas Chili

West Texas Chili

Click image to enlarge
Method: 

Sauté onions in hot oil in a large Dutch oven or stockpot over medium-high heat 7 minutes or until translucent. Add garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Stir in salt and next 3 ingredients; cook 2 minutes. Stir in tomatoes and tomato paste.

Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.

Add masa; cook 10 minutes. Add additional water to reach desired consistency.

 

Similar Recipes by course
Spanish Pork Tenderloin Bites My Mom's Chicken and Dumplings Champagne Chicken Grilled Chicken with Shawarma Spices Butter-Poached Shrimp Seafood Creole
Summer Shrimp Wraps Shrimp Fricassee Gnocchi with Ricotta Grilled Guajillo Chicken Steak Meuniere Simple Chicken Pot Pie

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive