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West Texas Chili

  • Yield: 8 servings
  • Prep Time: 35 minutes
  • Cooking Time: 1 hour

West Texas Chili


  • 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)


  1. Heat oil over medium-high heat in a large stockpot. Add onions and sauté until translucent. Add garlic, and cook an additional minute.
  2. Add beef, and cook 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven.
  3. Stir in the salt, chile powder, cumin and paprika and cook 2 minutes. Then mix in diced tomatoes and tomato paste.
  4. 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.
  5. Add masa harina and cook 10 minutes. Add additional water if needed to reach desired consistency.
  6. Serve with sliced jalapenos, shredded cheese or sour cream as desired.


Recipe adapted from SouthernLiving.com


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