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Texas Chili with an East Coast Twist

Texas Chili with an East Coast Twist Recipe Card


  • Author: Tess
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10-12 1x

Description

This chili has Texas beef, beans, fire roasted tomatoes and plenty of spicy heat to pull it all together! Oh… and don’t forget the beer!


Scale

Ingredients

1 1/2 lbs. stew meat, cut into bite sized pieces
3 tablespoons oil
1 large onions, chopped
8 cloves garlic, minced
2 green peppers, chopped
3 lbs. ground beef/veal/pork combination (or all beef)
2 large cans chopped tomatoes
1 small can tomato paste
1 large can tomato sauce
1 regular can tomato sauce
2 tablespoons chili powder
2 teaspoon cumin
1/2 teaspoon red pepper
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper
34 tablespoons fresh chopped parsley
34 tablespoons fresh chopped cilantro
1 tablespoon cornmeal
1 small bottle of beer
4 regular cans red kidney beans (or 2 cans kidney beans and 2 cans black beans)

Garnish:
fresh cilantro
shredded cheddar cheese
sour cream
chopped jalapeño peppers
chopped green or regular onion


Instructions

  1. You will need a large pot. I use my 7.5 quart Lodge Dutch Oven. It’s perfect for cooking this family size chili recipe!
  2. Add small amount of oil to large pan and heat over medium heat. Add stew meat and brown. Remove stew meat to a bowl and set aside.
  3. Add ground beef/veal/pork to heated pan and cook, continuing to break apart as it cooks so it does not cook in clumps. Once cooked, remove to a bowl and set aside.
  4. Add remaining oil to pan and add onions, peppers and garlic. Sauté until softened, approximately 7 minutes. Add browned stew meat and cooked ground meat to pan and stir until blended. Add canned tomatoes, tomato paste, and tomato sauce to pan and stir until mixed. Add chili powder, cumin, red pepper, paprika, oregano, salt, pepper, parsley, cilantro, and corn meal to pan and stir until blended.
  5. Add beer and stir until well blended. Reduce heat to low and let simmer for 40 minutes, stirring occasionally.
  6. Strain kidney beans and add to pot. Stir until blended and then continue to simmer until beans are heated.
  7. Serve garnished with shredded cheddar cheese, sour cream, fresh chopped cilantro, chopped jalapeño peppers.

Notes

This is a large recipe! It will feed a large family with plenty for leftovers. If you don’t want that much, you can easily cut the recipe in half. Or, if you are using it as for a chili bar at your next baby shower (like I did recently), you may want to double or even triple the recipe. We tripled it and went through nearly all of it, it was such a hit.

  • Category: Main Dish
  • Cuisine: American

Keywords: chili, chili con carne, Texas Chili, chili with beans, chili with beef

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