West Texas Chili
- Yield: 8 servings
- Prep Time: 35 minutes
- Cooking Time: 1 hour
- 2 Large onions, diced
- 1/4 cup Vegetable or canola oil
- 5 cloves Garlic, finely minced
- 2 lbs Ground chuck or venison
- 1 tbsp Salt
- 3 tbsp Ancho chile powder
- 2 tbsp Ground cumin
- 1 tbsp Paprika
- 2 (14.5-oz) cans Diced tomatoes
- 1 (6-oz) can Tomato paste
- 1 (12-oz) can Amber ale beer
- 2 tbsp Masa harina (corn flour)
- Heat oil over medium-high heat in a large stockpot. Add onions and sauté until translucent. Add garlic, and cook an additional minute.
- Add beef, and cook 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven.
- Stir in the salt, chile powder, cumin and paprika and cook 2 minutes. Then mix in diced tomatoes and tomato paste.
- Add 3/4 cup beer and 1 cup water and simmer for 20 minutes. Add remaining beer and 1/2 cup water and simmer for another 30 minutes.
- Add masa harina and cook 10 minutes. Add additional water if needed to reach desired consistency.
- Serve with sliced jalapenos, shredded cheese or sour cream as desired.
Recipe adapted from SouthernLiving.com