Big Bend Texas-Style Chili

Submitted by Chef mariajane

"This is a recipe that I recently tried and loved!! My Hubby and I both love chili, and this is one of our favorites. You can use black beans instead of kidney beans or a combination of the two. Source: Beef for all seasons"

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 2 onions, diced
• 1 1⁄2 lbs lean ground beef
• 1⁄2 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons chili powder, pure red
• 4 roma tomatoes (about 8 oz)
• 1⁄2 cup tomato paste
• 1⁄2 cup beef stock
• 1 cup dark beer
• 2 tablespoons cider vinegar
• 3⁄4 teaspoon cumin, ground
• 2 teaspoons oregano, minced
• 1⁄4 cup parsley, minced
• 1 (15 ounce) can red kidney beans, drained
• 4 ounces goat cheese, crumbled for garnish

directions

1. FOR THE CHILI:

2. Heat the olive oil in a large saucepan. Add the garlic and onions, and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
3. Bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.