Friday, December 16, 2011

Texas Red Chili

Texas Red Chili

Lindsay, the nice girl that gets my coffee for me at C4 some mornings, is making Chili for a Christmas party. I told her I would get her my great recipe. It dawned on me that you might also feel like a good "Bowl of Red". This is fantastic Chili and anyone can make it! Enjoy and Merry Christmas!

1/2 White onion, chopped fine

3 Cloves Garlic, finely minced

1 Tbl. Canola oil

1-1/2 Lbs. Ground beef

1/2 Lb. Ground pork

1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika

2 tsp. ground Cumin

1 tsp. Mexican oregano

1/2 tsp. cayenne pepper

1 28oz. can Chicken broth

1 8-OZ Can Tomato sauce

1 bottle beer

Roux (1 C or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned. Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well. Then add the chicken broth and tomato sauce and stir well. Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often. If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer. Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.

Serves 6

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