Texas Chili Recipe. There are no beans in Texas Chili just meat that's why it's Texas Chili. That being said this is a great hearty recipe to feed a hungry crowd that doesn't mind a little heat. It goes great with a side of corn bread.
cut into 1 inch cubes
seeded and chopped
oregano - Mexican (dried)
tomato - chopped (canned)
1 3/4 lbs
beer - dark
1 1/2 cups
chipotle chile (canned)
In a large stock pot heat the oil over high heat. Add the cubed sirloin and brown for about 5 minutes.
Reduce the heat to medium and add the white onion, jalapeno, garlic cloves, chili powder, and cumin. Combine well and cook until the onion becomes translucent.
Add the Mexican oregano, tomato, dark beer, chipotle chiles, and beef broth. Combine well and bring to a boil.
Lower the heat to a simmer and add salt and pepper to taste.
Cook covered stirring occasionally for about 3 hours or until the meat begins to fall apart.
Take about 1 cup of the chili broth and add to a blender. Blend in the masa harina to form a smooth paste.
Stir in the masa harina paste into the chili to thicken. Repeat if you like your chili thicker.
Serve in bowls and top with chopped white onion, cilantro, and sour cream.
This is a great recipe for a crock pot. Make the recipe all the way up to step 4 and place in a crockpot on low heat. Cook for 10 hours.
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