BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 13 2010
6 pounds Beef chuck; in 1/2-inch cubes
3/4 cup Minced onion
1/4 cup Minced garlic
3 cups beef broth
3 cups Dark beer
1 1/2 cup Water
1/4 cup chili powder add more to taste
6 pounds Canned tomatoes; drained and chopped
1/3 cup Tomato paste
1 1/2 tablespoon Minced fresh oregano
Salt to taste
1 tablespoon Cayenne pepper; to taste
Brown the beef in a large skillet and drain the grease. Reduce heat to medium low and add the onions and garlic and saute until softened. Pour into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).
Check occasionally and add more broth if mixture seems dry. Cook an additional 5 minutes to thicken. This traditional Texas Chili Recipe should keep them coming back for more.