Authentic texan chili
From gaunty43 16 years ago
- 240 minutes to make
- Serves 8
zingy chli that will ensure you never go back to mince and red kidney beans again. This recipe does contain tomatoes and beans which the real authentic chili does not contain, however, they impart a very nice texture and flavour so I have included them.
Ingredients
- 1Kg, stewing beef, cut into chunks the size of a large butter bean. shopping list
- ½ packet of pinto beans soaked overnight. Actually I cook mine for 20 minutes in a pressure cooker. I find the texture is more buttery done this way. shopping list
- 1 Can of chopped tomatoes, shopping list
- Large bottle of beer such as Aztec beer, Sol or Dos Equis will do. shopping list
- 2 Large onions, finely chopped shopping list
- 6 cloves of garlic, crushed and chopped. shopping list
- 2 Sticks of celery, chopped shopping list
- 2-3 peppers, red and green are fine - sliced into short strips. I use one of each. shopping list
- Jar of Jalapeño peppers shopping list
- Table Spoon of salt shopping list
- Table spoon of course ground pepper. shopping list
- 1 Tablespoon of cumin shopping list
- 2 heaped teaspoons of chili powder or 8 fresh chili’s seeded and chopped. shopping list
- ( If you can lay your hand on a jar of chipotle chiles in Adobe do so and add 2 teaspoons full) I got mine from Sainsbury’s in the section where you get things like real vanilla extract, Japanese ingredient etc. Check out www.coolchile.co.uk shopping list
- ¼ cup of balsamic vinegar shopping list
- 1 tablespoon of brown sugar shopping list
- 1 teaspoon of dark instant coffee. shopping list
How to make it
- • Brown the beef and once done add the onions and garlic and sauté for 5 min’s.
- • Add the salt, pepper, cumin and chili and jar of Jalapeño peppers including the juice as well as the coffee and sugar and mix in well.
- • Add the celery and the sliced peppers and stir in gently.
- • Add the beer and canned tomatoes and stir in well.
- • Add the pinto beans
- • Bring to the boil and turn to simmer very gently for 4 hours, stirring occasionally so it doesn’t stick.
- • Add additional beer if required.
- • Thicken with corn flour about 30 minutes before the cooking is done.
- • For best results leave overnight and serve the next day after heating it gently.
- • Serve with sour cream.
People Who Like This Dish 3
- wolfpackjack Raleigh, NC
- texaschef DALLAS, TX
- gaunty43 Horsham, GB
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