Ingredients for Texas Chili
- 6 slices bacon
- Lean Ground Beef
- 1 large onion, chopped
- Garlic Cloves
- 2 tablespoons tomato paste
- Ground Cumin
- Ground Oregano
- Salt
- Black Pepper
- 1 (12-ounce) bottle beer (dark beer or stout recommended)
- Dried Pasilla Peppers
- 1 cup water (for boiling chilis)
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How to Make Texas Chili
- Fry 6 slices of bacon in a large cast-iron kettle until crisp. Remove bacon, reserving 2 tablespoons of bacon fat and discarding the rest.
- Add 1.5 lbs ground beef, 1 large onion (chopped), and 4 cloves garlic (minced) to the kettle. Sauté in reserved bacon fat until the meat is browned and the onions are softened.
- Stir in 2 tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Mix well.
- Pour in 1 (12-ounce) bottle of beer (such as dark beer or stout).
- Remove stems and seeds from 2-3 dried pasilla chilis (or ancho, adobo, to taste). Boil chilis in 1 cup of water for 15 minutes in a small saucepan.
- Carefully transfer the boiled chilis and their water to a blender and blend until smooth.
- Pour the chili sauce into the kettle with the meat mixture.
- Stir well and bring to a simmer. Reduce heat to low, cover, and simmer for 2 hours, or until the chili has thickened to your liking.
- Check the chili after 1.5 hours. If it needs thickening, stir in 1-2 tablespoons of masa harina (corn flour), 1 tablespoon at a time, until desired consistency is reached. If too thick, add a little water at a time.
- Serve hot, adding your favorite bottled hot sauce to each bowl, for those who like extra heat. Garnish with shredded cheese, sour cream, or chopped onions, as desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
13g
Fat
0g
Carbs
3g
