Category - Chili

TEXAS ALL BEEF CHILI

    Serves 6

    Ingredients
    2 Pounds Coarse Ground Beef, 80/20 or Chuck also Called Chili Grind
    Corn Oil, As Needed about ¼ cup to brown the beef and vegetables
    2 Cups Yellow Onions, Chopped
    2 Tablespoons Garlic, Minced
    4 Tablespoons Chili Powder
    2 Tablespoon Smoked Paprika
    2 Tablespoons Oregano
    2 Tablespoons Coarse Salt Morton's or Diamond Crystal Kosher Salt
    1 Tablespoons Black Pepper
    2 Tablespoons Sugar
    2 Bay Leaves
    1 (28 Ounce) Can Crushed Tomatoes
    4 Tablespoons Tomato Paste
    1 (12-Ounce) Bottles Amber Ale Beer
    1 Cup Water
    2 Tablespoons Masa

    Toppings:
    Cheddar Cheese, Shredded
    Sour Cream
    Red Onions, Chopped
    Jalapeno, Sliced

    Instructions
    Make Chili: In a 8-quart Dutch oven, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
    Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
    Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
    Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
    Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.

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Title: Texas All Beef Chili
Category:  Chili
Serves 6

Ingredients
2 Pounds Coarse Ground Beef, 80/20 or Chuck also Called Chili Grind
Corn Oil, As Needed about ¼ cup to brown the beef and vegetables
2 Cups Yellow Onions, Chopped
2 Tablespoons Garlic, Minced
4 Tablespoons Chili Powder
2 Tablespoon Smoked Paprika
2 Tablespoons Oregano
2 Tablespoons Coarse Salt Morton's or Diamond Crystal Kosher Salt
1 Tablespoons Black Pepper
2 Tablespoons Sugar
2 Bay Leaves
1 (28 Ounce) Can Crushed Tomatoes
4 Tablespoons Tomato Paste
1 (12-Ounce) Bottles Amber Ale Beer
1 Cup Water
2 Tablespoons Masa

Toppings:
Cheddar Cheese, Shredded
Sour Cream
Red Onions, Chopped
Jalapeno, Sliced

Instructions
Make Chili: In a 8-quart Dutch oven, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.

Recipe for Texas All Beef Chili - goodcooking.com