Texas Chili

By Traceylu-2

Ingredients

• 1-1/2 lbs beef stew meat, cut into 1/2" pieces
• 2 Tbls canola oil
• Coarse salt and freshly ground pepper
• 1 large onion, chopped
• 2 ribs celery, diced
• 3-4 cloves garlic, minced
• 1-2 fresh poblano or jalapeno peppers (depending on how much heat you want), diced
• 1-1/2 Tbls Penzey's chili powder
• 2 - 14.5 oz cans diced fire-roasted tomatoes, pureed
• 3/4 cup beer

Preparation

Step 1

Heat a large, heavy-bottomed pot over med-high heat; add 1 Tbls oil. Season meat with salt and pepper and brown meat, about 10 mins. Using a slotted spoon, transfer beef to a bowl. Add the remaining oil to pan and add onion, celery, peppers and garlic. Cook for about 5 mins, until onions are translucent. Add chili powder and stir to combine. Cook another 1-2 mins, until fragrant. Add pureed tomatoes and beer; stir. Bring to a boil, then reduce heat and simmer gently, partially covered, for 2-1/2 to 3 hours until meat is very tender.

Serve topped with sour cream and shredded cheese. Great with cornbread, tortilla chips or saltines.