Texas Chili Recipe. There are no beans in Texas Chili just meat that's why it's Texas Chili. That being said this is a great hearty recipe to feed a hungry crowd that doesn't mind a little heat. It goes great with a side of corn bread.
|vegetable oil||1/4 cup|
|sirloin||4 lbs||cut into 1 inch cubes|
|jalapeno chile||3||seeded and chopped|
|chili powder||1/2 cup|
|oregano - Mexican (dried)||2 tsps|
|tomato - chopped (canned)||1 3/4 lbs|
|beer - dark||1 1/2 cups||dark|
|chipotle chile (canned)||3||chopped|
|beef broth||3 cups|
|salt||2 tsps||to taste|
|black pepper||1 tsp||to taste|
|masa harina||1/2 cup||to taste|
|sour cream||1 cup|
- In a large stock pot heat the oil over high heat. Add the cubed sirloin and brown for about 5 minutes.
- Reduce the heat to medium and add the white onion, jalapeno, garlic cloves, chili powder, and cumin. Combine well and cook until the onion becomes translucent.
- Add the Mexican oregano, tomato, dark beer, chipotle chiles, and beef broth. Combine well and bring to a boil.
- Lower the heat to a simmer and add salt and pepper to taste.
- Cook covered stirring occasionally for about 3 hours or until the meat begins to fall apart.
- Take about 1 cup of the chili broth and add to a blender. Blend in the masa harina to form a smooth paste.
- Stir in the masa harina paste into the chili to thicken. Repeat if you like your chili thicker.
- Serve in bowls and top with chopped white onion, cilantro, and sour cream.
This is a great recipe for a crock pot. Make the recipe all the way up to step 4 and place in a crockpot on low heat. Cook for 10 hours.