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TEXAS BOWL OF RED CHILI

Updated: March 2, 2012 8:02AM



MAKES 8 SERVINGS

1 pound ground sirloin

1 pound ground chuck

2 large yellow onions, finely chopped

1 (12-ounce) bottle Lone Star or Corona beer

2 (10-ounce) cans chopped tomatoes with chili peppers

1 (6-ounce) can tomato paste

1 tablespoon ground cumin

1 tablespoon dry oregano leaves

1 tablespoon garlic powder

2 teaspoons kosher salt (or more to taste)

1 tablespoon ancho chili powder

1 tablespoon New Mexi can chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon cayenne pepper (optional)

Heat a large, heavy-bottomed stockpot over medium-high. Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.

Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all 3 chili powders, and the cayenne pepper (if using). Stir well, then cover, reduce heat to low and cook for 2 hours, stirring occasionally.

If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.

Start to finish: 2 1/2 hours

Nutrition facts per serving:

210 calories, 6 g fat, 2 g saturated fat, 60 mg cholesterol, 14 g carbohydrates, 25 g protein, 1,020 mg sodium, 4 g fiber



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