Ingredients
- 3 lbs. chuck roast, cubed
- 3 tbs. corn oil
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 2 tsp. Mexican oregano
- 2 tsp. cumin
- 1 14.5 oz. can diced tomatoes
- 1 10 oz can ro-tel diced tomatoes and green chiles
- 2 cups Homemade Chicken Broth (see recipe), or canned
- 1 bottle Shiner Bock or other Texas beer
- 2 tsp. molasses
- 4 tbs. Tex-Mex Diablo Dust (see recipe), or taco seasoning *
- optional: one can your favorite beans, like pintos or black beans
- Diablo Dust contains ancho chile powder. If you use taco seasoning, add 2 dry ancho chiles, seeded, to the pot and remove before serving.
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Texas Bowl of Red (Chili)
Time: 10 minutes prep, 60 minutes cook
Servings: 8-12 servings
Directions
- Cube beef in 1 inch pieces, brown in oil
- Add onions, then garlic, saute until onions are translucent.
- Add all dry ingredients and smoke until fragrant.
- Add all other ingredients and simmer for one hour, uncovered, stirring occasionally.
- Chili is done when the meat is tender.
- To thicken, add cormeal.
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Summary
Since chili was popularized in San Antonio by the Chili Queens (lady vendors), many great chili recipes have been created, including this one. Purists don't add beans, but I think they add flavor and texture, and are inexpensive. Texans generally top their bowl of red with chopped onions and shredded cheese. Chili is great on burgers, hot dogs, eggs, and more.
