3 large jalapeno or serranno peppers, seeded and chopped
5 cloves garlic, crushed
6 tbsp chili powder
1 tbsp cumin
2 tsp oregano
kosher salt/pepper
2 roma tomatoes, chopped
1 bottle beer
2 oz tequila
3 chipotle chiles in adobo, chopped
4-5 cups low sodium beef stock
1/4 cup masa harina
fresh cilantro, chopped
Instructions
In a large heavy pot (such as a cast iron Dutch
oven), heat the fat or oil over high heat. Add
the meat and sear, stirring, until no longer
pink. Lower the heat to medium-high. Add the
onions, jalapenos, garlic, chiles, and chili
powder, and cook, stirring constantly, until
the onions are wilted and start to color, 4 to
5 minutes. Add the cumin, oregano, salt, and
pepper, and cook until fragrant, about 20
seconds. Add the tomatoes and cook, stirring,
for 1 minute. Add the beer and tequila and
cook, stirring, to deglaze the pan.
Add the chipotles and adobo sauce and 4 cups of
the stock, stir well, and bring to a boil.
Reduce the heat and simmer partially covered,
stirring occasionally, until the meat is very
tender, 2 to 3 hours, adding the remaining cup
of stock as needed if the chili becomes too dry
or thick. When the meat is tender and the chili
is ready, add the masa harina 1 teaspoon at a
time to thicken to desired consistency,
stirring well and cooking after the addition of
each before adding more.
Remove from the heat and correct the seasoning,
to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with
cilantro, chopped onions, and a dollop of sour
cream. Serve with hot cornbread or beer bread.
Originally Submitted
1/27/2015
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