Monday, January 5, 2015

Grandpa Willie's Chili

Jessie's dad (AKA Grandpa Willie) is serious about his Texas chili.  And this is some serious chili, ya'll!  I halved the recipe and still had enough to feed our family twice.  This is the first time I've made chili and served it over rice . . . I really liked it!  The flavor of the meat was deeeeeelicious!

4 lbs. meat…use either coarse ground beef or hand-cut sirloin, round, etc.
2 medium onions
1-2 cloves garlic
3-4 Tbsp. Chili powder
2 Tbsp. Ground cumin
2 Tbsp. Paprika
2 tsp. Oregano
2 Tbsp. Salt
1 Tbsp. Black pepper
1 12 oz. can tomato paste
1 12 oz. can beef broth
1 cup dark beer

cooked white rice
cooked pinto beans
Chop onions. Sauté onions and garlic in a small amount of oil. Remove onions and garlic from oil. Brown meat until cooked through. Add sautéed onions, garlic, spices, broth, tomato paste and beer. Bring chili to a boil, cover and simmer SLOWLY for 2 ½ to 3 hours, stirring occasionally. Adjust seasoning during final hour of cooking (salt and pepper). You may also want to remove lid to thicken chili. 

Serve with white rice and beans.

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