Big Bend Texas Style Chili Recipe

Ingredients for Big Bend Texas Style Chili

• 2 tablespoons olive oil
• Garlic Cloves
• 1 medium chopped onion
• Ground Beef
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Red Chili Powder
• Roma Tomatoes
• 6 ounces tomato paste
• 2 cups beef broth
• Dark Beer
• Cider Vinegar
• Ground Cumin
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• Red Kidney Beans
• Crumbled goat cheese (optional)

How to Make Big Bend Texas Style Chili

1. Heat 2 tablespoons of olive oil in a large (6-quart) saucepan over medium-high heat.
2. Add 1 medium chopped onion and 2 cloves minced garlic. Sauté for 5 minutes, until softened.
3. 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.
4. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chili powder. Cook for 2 minutes more, stirring constantly.
5. 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.
6. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
7. Add 1 (15-ounce) can kidney beans (or black beans, or a combination), rinsed and drained. Cook for another 15 minutes.
8. Ladle into bowls and top with crumbled goat cheese (optional).