West Texas Chili

 Deep in the Heart of Tex-Mex. 

 

This recipe is adapted from United Taste of Texas by Jessica Dupuy. 

Ingredients:

2 large onions, diced 

1 large jalapeno, seeded and chopped

1/4 cup olive oil

5 cloves of garlic

2 lbs of ground ground 85/15 (venison would work)

1 Tablespoon salt

3 Tablespoons ancho chile powder 

2 Tablespoons ground cumin

1 Tablespoon paprika 

2 (14.5 oz) can diced tomatoes

1 (6 oz can) tomato paste

1 (12 oz amber beer) 

1 1/2 cups beef broth 

2 Tablespoons masa harina (corn flour)

1 (16 oz can) pinto beans, drained and rinsed (optional)

 

Directions:

Saute onion and jalapeno in hot oil in a large Dutch oven until translucent (about 7 minutes). Add garlic and saute for 1 minute. Add beef and cook stirring often until meat crumbles and is no longer pink. Drain, leaving 2 tablespoons of drippings.

Stir in salt and next 3 ingredients. Stir well for about a minute or two. 

Add tomatoes and tomato paste, stirring well. Add 3/4 cup of beer and 1 cup of beef broth; simmer 20 minutes. Stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup of beef broth and simmer for 30 minutes.

Add masa and cook for 10 more minutes. Add water if needed for desired consistency.