Zutaten für Big Bend Texas Style Chili
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 medium chopped onion
- 1.5 lbs ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chili powder
- Roma Tomatoes
- 6 ounces tomato paste
- 2 cups beef broth
- 12 ounces dark beer
- Cider Vinegar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) can kidney beans
- Goat Cheese
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Zubereitung von Big Bend Texas Style Chili
- Heat 2 tablespoons of olive oil in a large (6-quart) saucepan over medium-high heat.
- Add 1 medium chopped onion and 2 cloves minced garlic. Sauté for 5 minutes, until softened.
- Add 1.5 lbs ground beef and cook, breaking it up with a spoon, for 7-8 minutes, until browned. Drain off any excess grease.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chili powder. Cook for 2 minutes more, stirring constantly.
- Stir in 1 (28-ounce) can crushed tomatoes, 6 ounces tomato paste, 2 cups beef broth, 12 ounces dark beer, 2 tablespoons red wine vinegar, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1/4 cup chopped fresh parsley.
- Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Add 1 (15-ounce) can kidney beans (or black beans, or a combination), rinsed and drained. Cook for another 15 minutes.
- Ladle into bowls and top with crumbled goat cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
25g
Fat
56g
Carbs
10g
