Big Bend Texas-Style Chili Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

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 ground 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

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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 ocassionaly. Ladle imto serving bowls and sprinkle the goat cheese over.

This recipe from CDKitchen for Big Bend Texas-Style Chili serves/makes 6

Recipe ID: 66583

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