Texas Style Beer Braised Chili

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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