A hearty blend of beef and pork combined to make a rich and thick chili. With just the right amount of Texas Brew Salsa, this dish is sure to please the most ardent of chili lovers.
Recipe by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team
3H 30 Min
1 cup Texas Brew Honey Roasted Chipotle Salsa, Mild
¼ cup extra–virgin olive oil
2 lbs. ground beef (leaner is better)
1 lb. ground pork
1 cup chopped onion
3 garlic cloves (chopped/pressed)
2 Tbsp. pure ground chili powder
½ – 1 tsp. chipotle powder (more if you like it spicy)
2 Tbsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
1 – 28 oz. can crushed tomatoes
2 cups good quality beef broth
1 cup dark beer
3 Tbsp. tomato paste
Salt and pepper to taste
3 Tbsp. masa harina (Mexican-style cornmeal or stone ground corn meal)
1 – 15 oz. can or red kidney beans (optional or can substitute with chili beans or pinto beans)
Heat a large, heavy skillet over medium–high heat. Add half of the olive oil. When the oil is hot, add the beef and pork in batches if necessary to avoid overcrowding. Sauté, stirring and breaking up the meat into small chunks with a wooden spoon, until evenly browned, about 10 minutes per batch. Before adding another batch, pour off liquid and fat from the pan. With a slotted spoon, transfer meat to a bowl. Set aside.
Over medium heat, in a large, heavy casserole or Dutch oven, heat the remaining olive oil. Add onion, garlic, chipotle and chili powder, cumin, oregano and paprika. Sauté until the onion is tender, about 5 minutes. Stir in meat and juices that have collected in the bowl, along with the Texas Brew Honey Roasted Chipotle Salsa, tomatoes, beef broth, beer, and tomato paste. Bring mixture to a simmer, cover; reduce heat to low. Cook until very fragrant and thick, about 2 to 3 hours, stirring often.
Put the masa harina in a small mixing bowl. With a ladle, scoop up about ½ cup of liquid from the pot. Add liquid to the masa harina. Stir with a fork until smooth and free of lumps. Stir mixture into the chili pot along with the beans. Continue to cook, stirring frequently, until the chili’s liquid has thickened and beans are heated through, about 10 minutes. Meanwhile, arrange the garnishes in separate bowls on the table. Season to taste with salt and pepper. Ladle into individual serving bowls. Garnish according to taste.
Garnishes: Tomato Salsa, sour cream, shredded cheddar or Jack cheese, chopped sweet onion, sliced avocado, chopped fresh cilantro, or corn chips.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.