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Soups and Stews - Chili. Not tomato beef stew with beans....CHILI. by Lee Gibson

Description Now, I don't consider myself a Texan. I lived in Texas for 23 years, and I'm glad to live somewhere that has four seasons now. However, I confess a fondness for Texas cuisine. The epitome of Texas fare is, for me, chili con carne.

No tomatoes. No beans. Just meat, spices, and fire. And maybe some beer.

If you opt to go the beer route, don't use a nelly yellow lager, and steer clear of stouts. I like Shiner Bock, a nice medium-dark beer from Shiner, TX.

Ingredients

3 lbs Beef Chuck, cubed

2 T oil

3 cloves garlic, chopped

6 T chili powder (Gephardt)

1/2 t cumin seed

1 t red pepper

1 T chipotle pepper paste (Sun Terra brand)

1 T oregano

2 cans beef broth (Feel free to replace some broth with an equal amount of beer. )

4 T flour

Directions Heat oil in 4 qt. kettle over medium heat. Add beef, stir till meat changes
color, but do not brown. Lower heat, add garlic. Combine chili, cumin, and
flour, then sprinkle over meat. Add oregano and 1 1/2 cans broth, stir
till liquid & well blended. Add salt & pepper, and chipotle paste. Bring to boil and reduce heat to simmer (at warm setting) for 1 1/2 hours. Stir occasionally. Add remaining broth and cook for 30 minutes more until beef is nearly falling apart. Cool thoroughly, cover and refrigerate over night.

I encourage you to not put beans in your chili. If you discover that it's SO hot that it'll take the head off your dinner companions, pintos may be added. Of course, you will be responsible for the, uh, other explosions.

I like to top with sour cream and/or cheddar cheese. Jalapenos, onions, whatever else suits you, all are just fine. Get you some tortilla chips or cornbread, and bring your appetite.

Serves 3 hungry people

Time to Make Several hours.

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