Texas Style Beer Braised Chili Recipes

TEXAS STYLE BEER BRAISED CHILI

Steps:

• For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
• For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
• Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
• Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
• For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
• *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.

TEXAS STYLE BEER BRAISED CHILI

Steps:

• For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside. For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and ¼ cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted. Deglaze with beer and red wine. Reduce by half and then add the tomatoes, Aleppo, cinnamon, cumin, cayenne and red chili flake. Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste. For spicier chili, add more Aleppo and cayenne. Garnish with scallions. *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores

TEXAS STYLE CHILI

Steps:

• 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.

TEXAS BEEF CHILI WITH POBLANOS AND BEER

Steps:

• In a 12-inch skillet, heat 2 Tablespoons oil over medium-high heat. Add the onions and saute until softened, translucent and starting to brown, 8 to 10 minutes. Add the poblanos or green bell peppers, reduce heat to medium and cook, stirring occasionally until the poblanos soften, another 8 to 10 minutes. If the pan seems a little dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and saute for another 5 minutes. Set aside.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. Transfer to a bowl. Again, if the pan seems dry, add a little oil.
• Once the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks chile powders, cumin and cloves and cook, stirring until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce heat to medium low. Simmer, partially covered for 3 hours, stirring occasionally. Discard the cinnamon sticks and the bay leaves.
• If not serving immediately, chill overnight. The next day, skim any fat from the top before reheating.
• To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate and using two forks, shred the meat and return to the pot. Taste and adjust salt if necessary. Heat the beans in a bowl in the microwave. Arrange the beans, chopped red onion, tomatoes, cilantro and sour cream in small bowls to serve as garnishes with the chili.