Granny's Beer Chili
1/4 cup vegetable oil
1 green bell pepper, seeded and chopped
6 cups 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-inch chunks
1/2 cup chili powder
1 (12 ounce) can Lone Star or Shiner Bock beer
1 teaspoon ground cumin
3 dashes Tabasco sauce
1 (7 ounce) can diced green chili peppers
1 (14 ounce) can tomatoes with juice
1 (15 ounce) can tomato sauce
1 cup water
Salt and freshly ground black pepper to taste
In a large Dutch oven over medium heat, heat the vegetable oil. Add the
green pepper, onions, jalapeno, garlic and celery. Cook for 5 minutes.
Toss the chunks of chuck roast in the chili powder, and add them to the
vegetable mixture; cook until the meat is brown on all sides, 5 minutes
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 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.
James's Round Steak Ground Beef Chili
3 pounds round steak, cut into 3/4-inch cubes
1 pound ground chuck
1 pound pinto beans
2 quarts tomatoes
1 pound yellow onions
3 sweet bell peppers
5 dried chile peppers
1/2 cup chili powder
Salt
Red pepper
1/4 cup Crisco
2 tablespoons Crisco
1/2 gallon water
1/4 cup granulated sugar
To cook pinto beans bring to boil, boil 5 min. Turn off let set 1 hour. Then
simmer till tender 11/2-2 hour.
In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco,
stirring frequently.
In another skillet, brown ground chuck on low heat, stirring frequently for
10 minutes.
Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with
2 tablespoons Crisco and sauté for approximately 15 minutes, stirring
frequently.
Mince chile peppers very fine.
In a large 8-quart or larger kettle, combine pinto beans, browned round
steak, sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile
peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.
Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add
additional water sparingly, if necessary.
Taste and add more chili powder, salt, red pepper and sugar as desired.
Simmer 1 hour
James's Roast Chili
1 (3 pound) beef chuck roast, cut into small
stew-size chunks (including fat)
6 tablespoons chili powder
3 tablespoons ground oregano
6 cloves garlic, minced
3 tablespoons ground cumin
1 tablespoon cayenne (less if you don’t like it really hot)
1 1/2 to 2 quarts water
1/3 cup Masa Harina or cornmeal
Using some of the fat, render fat for browning rest of meat. Brown meat in a
cast-iron Dutch oven.
Add chili powder, oregano, garlic, cumin and cayenne. Stir to coat meat.
Add water and stir. Bring liquid to boil and simmer, covered, for 1 to 11/2
hours.
Make a thick paste of Masa Harina or cornmeal and add to chili. Stir to
prevent lumping.
Remove lid and simmer 30 to 45 minutes longer (more if you like) to thicken
and reduce stew to desired consistency.
NOTE: You may need to cut down on the seasonings to suit more tender,
non-Texas palates
The future belongs to those who believe in the beauty of their
dreams.
- Eleanor Roosevelt