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Texas Roadhouse Chili Recipe


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     Texas Roadhouse Chili

Category   Entrees - Maindishes
Sub Category   None

2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium Vidalia onion, diced
3 cloves minced garlic
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 pound ground beef chuck
6 links or 1 large Mexican Chorizo - removed from casing
3 tablespoons Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 scant tablespoon hot sauce
1 - 6 oz can tomato paste
2 cups beef broth
1/2 can beer
2-3 bay leaves

To prepare the chili- Heat oil in a large heavy pot over medium- high heat. Add bell peppers, onion, garlic, and saute until tender, about 6 minutes. Add cumin, oregano, chili powder, and cayenne and continue to cook, another 5 minutes. Crumble and cook beef and chorizo in a separate saute pan until browned, strain grease and add meat to cooked vegetables. Add Worcestershire, kitchen bouquet, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth, beer and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving.
Garnish with sour cream, cheddar cheese, diced onions and tortilla strips

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