Big Bend Texas-Style Chili
The saying goes that there are as many chili recipes in Texas as there are Texans; why, even LBJ, the late president, had his own favorite recipe. There are many schools of thought when it comes to the subject of chili. Some purists favor chopped beef, others ground beef, as here; some swear by kidney beans, others dismiss them as an adulteration! Whatever their preferences, chili fans should know that every fall in Terlingua, a hamlet nestled in the mountainous Big Bend area of southwestern Texas, a national chili cookoff is held that arouses considerable passions. Grizzled old hands and aspiring cooks alike converge on the area from all quarters and enjoy one another's company as well as the world-class chili. Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors. Most chili dishes actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 5
- 2
- 1 1⁄2lbs lean high-quality ground beef
- 1⁄2teaspoon salt
- 1teaspoon fresh ground black pepper
- 2tablespoons pure red chili powder
- 4
- 1⁄2cup tomato paste
- 1⁄2cup beef stock
- 1cup dark beer
- 2tablespoons cider vinegar
- 3⁄4teaspoon ground cumin
- 2teaspoons minced oregano
- 1⁄4cup minced parsley
- 1
- 4ounces crumbled goat cheese, for garnish
DIRECTIONS
- Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 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.
- 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 the goat cheese.