Texas Chili

By sdonatell

Ingredients

• 1 1/4 ground beef chuck
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 TBL ground pasilla or ancho chile pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano, crushed
• 1/4 tsp cayenne pepper
• 1 tsp ground cloves
• 1 14.5 oz can diced tomatoes, undrained
• 1 14.5 oz beef broth
• 1 12 oz bottle lager beer
• 1 TBS yellow mustard

Preparation

Step 1

Step 1: In a Dutch oven cook ground beef, onion, and garlic over medium high heat until meat is brown, breaking up meat. Drain off fat. Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves and 1 tsp sal. Cook and stir 2 to 3 mins until fragrant.

Step 2: Stir in tomatoes, broth, beer and mustard. Bring to boiling; reduce heat. Simmer, uncovered about 40 mins.

Makes 6 servings

Slow Cooker Method:

Prepare as directed in Step 1. Transfer to a crock pot. Stir in tomatoes, broth, 1/2 cup of the beer and the mustard. Cover cook on low 8 to 10 hours or on high 4 to 5 mins. Serve