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Chili Weather: Texas dish just seems right anytime it starts to get chilly
Sure has been chilly outside.
Sure could use some chili.
It comes as no coincidence that these two words sound the same. Nothing answers the call to “it’s cold outside and I’m starving” like a big pot full of chili. And I’ve been craving some ever since those weather gurus started balking about the chance of a little snow.
After a little reading up on chili, San Antonio writer Charles Ramsdell has confirmed what I believed all along: Chili likely originated right here in Texas, and more specifically, San Antonio. It seems like a Texas natural, with the large quantities of ground beef, natural spice and stewed tomatoes.
And there’s always a good bit of pride that comes with it: Seems like most any cook around here has his or her own version of the cold-weather staple.
My recipe celebrates a few my other favorites readily available around here: guajillo chiles and Shiner’s own Shiner Bock beer.
Substitute another chile if you must, but trust me: some generic light beer, or worse, an overpriced $8 Yankee microbrew just won’t cut it.
Jeff’s Chili
• 1 1/2 lbs ground beef
• 1 large chopped onion
• 4 minced garlic cloves
• 1 tablespoon chili powder
• 4 guajillo chiles, seeded, toasted and soaked
• 1/2 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 2 (15 1/2 ounce) cans kidney beans
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 4 jalapenos, seeded and diced
• 1 teaspoon sugar
• 1 cup Shiner Bock beer
• 1 cup shredded cheddar cheese
•1/2 cup sour cream
Cook ground beef in large frying pan, until the meat is brown and cooked through.
Add the onion, garlic, chili powder, chiles salt, cumin, oregano and cayenne.
Cook while stirring, until onion is translucent, for about 5 minutes.
Transfer to large pot. Add the kidney beans, canned tomatoes, tomato paste, jalapenos, sugar, and beer. Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally. Add cheese or sour cream if desired.
Texas Chili with Chorizo
• 1/2 pound chorizo
• 1/2 pound ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 can (15 oz size) tomato sauce with bits
• 1 can (15.5 oz size) small red beans, undrained
• 1 can (8 oz size) refried beans
• 3 tablespoons chili powder, more to taste
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 cup minced onion for garnish
In large pot, cook chorizo, beef, onion and garlic until onion is soft. Spoon off excess fat. Add tomato sauce, red beans, refried beans and seasonings. Mix thoroughly.
Cover; simmer 30 minutes. Stir once or twice.
To serve, spoon chili into serving bowls and top with equal amounts of minced onion.
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