Spice-up Chili Day with this Authentic Texas Recipe
Texas Chili Award-Winning Firebrand Texas Chili With cold weather out there , it's time for you to start firing up those crockpots and slow cookers and make hardy batches of stews and chili for your family. But if your chili recipe has become stale...
Award-Winning Firebrand Texas
With cold weather out there , it's time for you to start firing up those crockpots and slow cookers and make hardy batches of stews and chili for your family. But if your chili recipe has become stale or a bit lackluster over the years, and you want to add some variety and whip up something bold and new (and in Texas, award-winning), then substitute this chili recipe the next time you get the craving, which, shockingly to everyone but Texans, has no beans.
Ingredients (serves about 4):
- 2 lbs beef shoulder roast (cut into 1cm cubes)
- 1 8 oz. can of “El Pato” tomato sauce
- 1 15oz can beef broth
- 2 large Vidalia onions, chopped
- 4 fresh jalapenos, chopped
- 2 poblanos, chopped
- 1 bunch of cilantro, chopped
- 1 12oz beers (try authentic Texas Shiner Bock)
- 4 dried chipotles
- 1 beef bouillon cube, crushed
- 4 tbsp of chili powder
- 1 tsp garlic salt
- 1 tbsp cumin
- 1 tbsp black pepper
- 1/2 tsp cayenne
- Gray the meat, drain any excess grease.
- Slow boil the meat cubes in the beef broth about 45 minutes.
- Add the beef bouillon cube, the garlic salt, the cayenne, and the black pepper.
- In a cooker, place tomato sauce, beer, chopped Vidalia onions, chopped jalapenos, chopped poblanos, and the cilantro, cook for about 3 hours on low.
- After about 3 hours, skim uncooked peppers off the top.
- Combine all ingredients into pot or cooker, continue to cook an additional 3 hours on low.
- Serve, salt to taste.
For those with a sensitivity to very hot spices, replace the jalapenos with purely poblano peppers to cull the heat down a bit.