Texas Red Chili

Submitted by: Paulette Emberley
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

2 tbsp vegetable oil
1 beef brisket (about 2 lbs), cut into 1/4-inch cubes
1 cup chopped onion
3 jalapeno chilies, halved, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 cup chili powder
1 tbsp ground cumin
1/2 tsp salt
1/2 tsp ground red pepper (cayenne)
1 can (13-3/4 ozs) beef broth
2 cans (14-1/2 ozs each) stewed tomatoes
1 bottle (12 ozs) beer
1 bay leaf
Lime wedges for garnish
Heat oil in a Dutch Oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; then simmer, with cover slightly ajar, until meat is tender (about 1 1/2 hours). For the last 20 minutes, uncover to thicken chili. To serve, ladle chili into bowls. Garnish each bowl with lime wedge. Makes 8 servings.


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