West Texas Chili
Recipe courtesy of United Tastes of Texas by Jessica Dupuy
Serves 8 to 10
Texans consider beans a Yankee addition from north of the Red River and unequivocally keep them out of chili.
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West Texas Chili Click image to enlarge |
Sauté onions in hot oil in a large Dutch oven or stockpot over medium-high heat 7 minutes or until translucent. Add 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.
Stir in salt and next 3 ingredients; cook 2 minutes. Stir in tomatoes and tomato paste.
Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.
Add masa; cook 10 minutes. Add additional water to reach desired consistency.
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