West Texas Chili Recipe

2 large onions, diced

1/4 cup lite Olive or canola oil

 5 garlic cloves, finely minced

2 pounds ground chuck (okay, I use 1.25 pounds of organic hamburger)

 1 tablespoon table salt

 2 to 3 tablespoons ancho chili powder (I have used Chipotle chili powder lately) 

 2 tablespoons ground cumin

 1 tablespoon paprika

2 (14.5-oz.) cans diced tomatoes

1 (6-oz.) can tomato paste

1 (12-oz.) can amber ale beer

2 tablespoons masa harina (corn flour)

 

Step 1

Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Step 2

Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.

Step 3

Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.

Step 4

Add masa; cook 10 minutes. Add additional water to reach desired consistency.

Serve with sour cream, avocado, and Mexican Cheese blends.  Some cornbread would be nice as well.