With the fridgid cold weather that has visited Central Texas and the National Title Game between my beloved UT Longhorns and Alabama, this seems like the perfect night to enjoy a hot steaming bowl of my TEXAS CHILI. Yes folks, I"m gonna share my recipe handed down from my forefathers who developed this recipe while chasing cows and Indians and drinking cervasa with locals. There is one caveat though, to those that might like to embellish their chili with beans.. this is a NO BEAN recipe! If you like beans I have another recipe for that. So enjoy the chili tonight and a few cold beers, and HOOKEM HORNS!
Texas Chili
as handed down by Miguelito after plying him with many Shiner Bock beers.
Six Pack of Shiner Bock (if you're not from Texas.. substitute a nice dark beer)
1lb of Chili Meat(any cheap meat will do, even road kill, just chop it into chunks)
1 lb of sausage(hot or medium, if you've got a heart condition you can even use turkey sausage)
1 Med Onion, chopped
1 Stalk of Celery (chopped of course, you idiot)
1 Bell Pepper (also chopped, see above)
3 Tablespoons chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregeno
1/4 tsp red pepper
4 cups chicken stock (you can cheat and use bouillion cubes in 4 cups water if you dont keep old chicken fat around)
1 med jalepeno pepper seeded and finely chopped
1 large can tomato sauce
3 Tablespoons worchester sauce
Open a Shiner Bock Beer
In a large pot, brown the meat and sausage, you can use a little oil, and drain well. Add all the chopped stuff and pour in half a beer.
Let it simmer for a bit while you mix up the powder seasonings. Add all the seasonings to the 4 cups Chicken stock mixture and stir.
Open another beer and the can of tomato sauce.
Pour the chicken stock/spice mixture in and add the tomato sauce.
Add the Worchester Sauce
Finish off the 2nd beer, pour a bit in the pot for good measure.
Cover and let simmer for a couple of hours, the longer the better, or just finish off the 6 pack and it's ready!
Serve with hot tortilla's, or crackers. you can embellish with schredded cheddar cheese.
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Mike,
We had chili tonight (although I am impressed with your recipe, we only 6 ingredients) and now are sitting by the fire watching the Texas/Bama game.
All the best, Michelle
I love the beer as part of the recipe. None of it actually makes the pot and I am surprised you are still standing to finish the cooking.
The recipe sounded great until I read about the beer. I could taste the beer rather than the chili.
Thanks for checking out the recipe.
Michelle, the outcome of the game was a disappointment, but with the chili and beer we still had a good evening. hope you did too.
Jane, I actually do spill a half a beer in the pot after the meat has browned. It seems to help cook all the chopped veggies while I mix up the spice concoction.
Leolinda, You can smell the beer a bit when it is steaming, but I doubt i adds much flavor, Add another teaspoon of red pepper and one more jalepeno if you don't like the taste of beer. With enough pepper in the chili you may even come to appreciate a cold beer!
Hi Mike, chili is just the right thing when it's chilly out! And I love a hot chili so that's what it's going to come out of my kitchen today! Have a great weekend and stay warm!