Texas Chili
2 pounds lean beef brisket, cut into 1/2-inch cubes
2 medium onions, chopped
1 large green bell pepper, chopped
3 fresh serrano or jalapeņo peppers, seeded and diced
2 garlic cloves, minced
2 Tbsp chili powder
1 tsp ground cumin
1/4 to 1/2 tsp ground red pepper
1/3 cup masa harina or cornmeal
1 (14-1/2 ounce) can Mexican-style diced tomatoes with onion, garlic, and oregano
1 1/2 cups water
1 (12 ounce) can beer
3/4 tsp salt
1/4 to 1/2 tsp hot sauce
2 Tbsp white vinegar
Cook first 5 ingredients in a large Dutch oven coated with vegetable cooking spray over
medium-high heat, stirring often, 5 minutes or until meat is browned. Drain and return to pan. Stir in
chili powder and next 3 ingredients. Add tomatoes and next 4 ingredients; bring to a boil. Reduce
heat, and simmer, partially covered, 1-1/2 hours. Add vinegar, and simmer, partially covered, 30
minutes or until meat is tender.
Yield: 6 cups
Cook's Notes: Never totally cover simmering chili; it prevents full development of the flavor and texture.
Masa harina, a fine cornmeal flour, is added to thicken this hearty chili.
Submitted by sooz
Soups & Sandwiches
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