Texas Red. Chili, That Is
  • 2 lbs ground beef or chili grind chuck
  • 1 14.5 oz. can tomatoes, pureed
  • 2 tbsp. tomato paste
  • 12 oz of your favorite dark beer, I recommend Shiner Bock or Ziegen Bock (Any good German beer will do)
  • 4-6 oz. chicken stock or water.
  • 1/4 cup red chili powder
  • 2 tbsp garlic powder
  • 1 onion, chopped fine
  • 1 1/2 tsp dried Mexican oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp cumin, ground
  • 4 medium chipotle peppers, ground dry, seeds and all. (Chipotle is a smoked dried jalapeƱo pepper.)
  • 2 tbsp corn masa flour (Masa Ferina)
  • Salt and pepper to taste.
  • 2 tbsp vegetable oil or bacon grease.
  1. Heat oil or bacon grease in a large pot or dutch oven over medium heat. Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is browned. Drain off all fat and return meat to pot.
  2. Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add chicken stock or water as needed to achieve desired consistency.
  3. Taste for seasoning and adjust if necessary.
  4. Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving
  5. Serve with cheddar or jack cheese, sour cream and a slice of good cornbread.
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/texas-red-chili-that-is/