yee-haw! texas chili!

I decided to cook Texas style chili last night for a dinner party with my best buddies. It’s pretty labor intensive but luckily the recipe calls for one Shiner Bock beer, which leaves you with 11 left to drink. HEY-O. Originally an Emeril recipe with our changes below.

chilidana2One of my lovely dinner gusts, Dana Juhasz Ardell took this pic!

1/4 cup vegetable oil
3 lb boneless sirloin roast, cubed
1 large white onion, chopped
3 large jalapeno peppers, seeded and chopped
5 cloves garlic, minced
5 pablano peppers, roasted, skinned, seeded and chopped
6 tbs chili powder
1 tbs cumin
2 tsp oregano
2 tsp salt
1 tsp ground pepper
2 large tomatoes, seeded and chopped
1 bottle Shiner Bock beer
2 oz tequila
3 chipotle chiles in adobo, chopped
4 cups beef stock
1/4 cup to 5 tbs masa harina
optional cilantro/cheddar cheese/sour cream for topping

First brown the meat in the oil until no longer pink. Put heat to medium-high and add onions, garlic, jalepeno peppers, pablano peppers, and chili powder, stir it up and cook until onions start to wilt. Just a note about the pablano peppers – they are super hard to skin, so I roast them on the open flame on my stove, put them in a plastic bag and tie it up so the steam helps the skin come off. Then add the cumin, oregano, salt, pepper and tomatoes, cook for 1 minute. Then add the beer and tequila, deglazing the pan while stirring. Then add the chiles in adobo sauce and the 4 cups of stock – stir well and bring to a boil, then turn down to simmer, partially covered and stirring occasionally for 2-3 hours (really the longer the better). Then add the masa harina 1 tsp at a time until to desired thickness. Top with sour cream, cheese, and cilantro if you’d like! For the dinner party of 6 I doubled this recipe and was plenty with a couple bowls left over. Winning.

chilidana1Another cool shot from Dana the awesome-est.

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