Big Bend Texas-Style Chili
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
2 tablespoons olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 pound ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes, blanched, peeled and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon cumin
2 teaspoons minced oregano
1/4 cup minced parsley
1 can (15 ounce size) red kidney beans, drained
4 ounces crumbled goat cheese, for garnish
Directions:
To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 - 8 minutes longer, stirring frequently, until all the beef is browned. Drain.
Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
Bring to a simmer, turn down the heat, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1273/Big-Bend-Texas-Style-Chili95710.shtml
Recipe ID: 66583
Nutrition:
per serving: 621 calories, 43g fat, 27g carbohydrates, 31g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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