NEW SERIES: TEXAS CUISINE

Hello ladies and cowboys this is the Foody viking and this is a NEW series we are going to Texas for some food

TEXAS CHILI RECIPE – BEEFY, THICK, SPICY AND SMOKEY!

(just like me maybe not thick tho haha)

INGREDIENTS

• 2 Pounds Coarse Ground Beef, 80/20 or Chuck Also Called Chili Grind
• Vegetable Oil, As Needed
• 2 Cups Yellow Onions, Chopped
• 2 Tablespoons Garlic, Minced
• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Smoked Paprika
• 1 Tablespoons Oregano
• 2 Teaspoons Salt
• 2 Teaspoons Black Pepper
• 2 Bay Leaves
• 1 (28 Ounce) Can Crushed Tomatoes
• 3 Tablespoons Tomato Paste
• 1 Heaping Tablespoon Better than Bouillon-Beef Flavor
• 1 (12-Ounce) Bottles Amber Ale Beer
• 1 Cup Water
• 2 Tablespoons Masa

Toppings:

• Cheddar Cheese, Shredded
• Sour Cream
• Red Onions, Chopped
• Jalapeno, Sliced

INSTRUCTIONS

Make Chili:

1. In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
2. Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.  Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
3.  Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
4. Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
5. Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.
6. Serve with any toppings you like.

Looks yummy to me haha i hope you like it