Recipe for cooking texas chili

Recipes from the Southwest US :: Southwestern Soups, Stews and Chilies

Serve the chili from the stove, with the condiments laid out next to it.

1/4 c. canola (or other vegetable) oil
1 green bell pepper, seeded and chopped
6 c. chopped onions
1 jalapeno pepper, seeded and chopped
2 cloves garlic, finely chopped
1 stalk celery, chopped
1 (4 pound) chuck roast, cut into 1/2-in. chunks
1/2 c. chili powder
1 (12 ounce) can Lone Star or Shiner Bock beer
1 tsp. ground cumin
3 dashes Tabasco sauce
1 (7 ounce) can diced green chile peppers
1 (14 ounce) can tomatoes with juice
1 (15 ounce) can tomato sauce
1 c. water
Salt and freshly ground black pepper to taste

In a large Dutch oven over med. heat, heat the canola (or other vegetable) oil. Add the green pepper, onions, jalapeno, garlic and celery. Cook for 5 mins.

Toss the chunks of chuck roast in the chili powder, and add them to the vegetable mixture; cook until the meat is brown on every side, 5 mins. more.

Add beer, deglazing the pan by scraping all of the browned bits from the bottom. Add the cumin, Tabasco, green chiles, tomatoes, tomato sauce, water, and salt and pepper to taste. Cook uncovered or without a lid for 2 hours. Add more water if the mixture becomes too thick. The stew should be soupy, but not watery. Adjust the seasonings, if desired, with additional salt and pepper.

Serve with chopped jalapenos; chopped flat-leaf parsley; chopped green onions; shredded Cheddar cheese; pinto beans; salsa or pico de gallo; saltines; sour cream; Tabasco sauce; tortilla chips.

Makes 12 servings

Per serving: calories: 403 (38% from protein, 17% from carbohydrate, 44% from fat); protein: 38.5 grams; total fat: 19.5 grams; saturated fat: 6 grams; cholesterol: 99 mg; sodium: 357 mg; carbohydrate: 16.6 grams; dietary fiber: 4.8 grams

Exchanges: 2 vegetable, 5 meat, 1 fat