Texas- Red Chili Con Carne

Toby Jermain's Note:

This recipe was given to my wife, Glenda, by Bob Keith, one of her old Houston friends, now deceased, a Montana native transplanted to Texas. I felt I had to include this recipe appease No-Bean chili afficionados and to offset my recipe for Texas Chil Beans. This IS a very good no-beans recipe, though I prefer to substitute 3-4 Poblano peppers for the bell peppers.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 10

• 5 lbs coarse ground beef (chili beef)
• 5 garlic cloves, chopped
• 1 large onion, diced
• 2 bell peppers, seeded and diced
• 5 stalks celery, diced
• 1 jalapeno pepper, minced
• 4 tablespoons ground cumin (2 oz)
• 8 tablespoons dried oregano, lightly crushed (4 oz)
• 4 tablespoons chili powder (2 oz)
• 4 tablespoons fresh ground black pepper (2 oz)
• 2 tablespoons salt (1 oz)
• 6 tablespoons sweet paprika (3 oz)
• 2 cups water
• 1 (8 ounce) can tomato paste
• 4 tomatoes, skinned seeded, and diced
• 0.5 (12 ounce) bottle lone star beer

Directions:

1. Brown meat in a large, heavy bottom pot, and drain off grease.
2. Add garlic, onion, bell pepper, celery, jalapeno, cumin, oregano, chili powder, black pepper, salt, and paprika.
3. Add 2 cups water, and let simmer for 30 minutes.
4. Add tomato paste, diced tomatoes, and beer.
5. Cook for 30 minutes or until desired consistency is reached.
6. According to Bob, DO NOT ADD BEANS OR RICE!
7. This is considered a felony offense by many Texans!
8. Beans may, however, be served on the side, if desired.