Texas Style Beer Braised Chili
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 10 dried bell peppers (*Aji Panca)
- 10 dried bell peppers (*Cascabel)
- 1 dried pepper (*Habanero)
- 2267.96 g ground chuck
- 2 onions, diced
- 4 dried red bell peppers, diced
- 3 dried jalapenos, seeds removed diced
- 2 (907.18 g) bottle beer (a strong American ale or porter)
- 709.77 ml red wine
- 2 (1587.57 g) can peeled Italian tomatoes, crushed by hand
- 14.79 ml ground pepper (*Aleppo)
- 4.92 ml cinnamon
- 4.92 ml ground cumin
- 4.92 ml cayenne (more if you would like it spicier)
- 14.78 ml red chili pepper flakes
- 1 head garlic, roasted
- 226.79 g can pickled jalapeno peppers, diced
- salt and pepper, to taste
- 1 bunch scallion, thinly sliced (garnish)
directions
- For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
- For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
- Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
- Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
- For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
- *These peppers can be found at Kalustyan’s or at most specialty/gourmet grocery stores.
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