Big Bend Texas-Style Chili
![photo by Diana Adcock](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/52/27/45/7nP3vimqTv20BlQpxK43_14404280888220.jpg)
photo by Diana Adcock
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910376/uup7p3UoSqqcsCSav1Bw_iu6LK32YE3.jpgsunf.jpg)
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 onions, diced
- 1 1⁄2 lbs lean high-quality ground beef
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons pure red chili powder
- 4 roma tomatoes, blanched, peeled, and diced (about 8 ounces)
- 1⁄2 cup tomato paste
- 1⁄2 cup beef stock
- 1 cup dark beer
- 2 tablespoons cider vinegar
- 3⁄4 teaspoon ground cumin
- 2 teaspoons minced oregano
- 1⁄4 cup minced parsley
- 1 (15 ounce) can red kidney beans, drained
- 4 ounces 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.
Questions & Replies
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!