Charlene's Recipe

Big Bend Texas style chili

Category: soup

Serves 4

2 Tbsp olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean ground beef
1/2 tsp salt
2 Tbsp pure red chili powder
4 Roma tomatoes (8 oz) blanched, peeled and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 Tbsp cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 oz) red kidney beans, drained
4 oz crumbled goat cheese for garnish

To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and saute over medium high heat for 5 minutes. Add beef and saute for 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.
Season with salt and pepper, stir in the chili powder and cook for 2 minutes more. Add tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine. Bring to a simmer, turn down the heat to low and cook, covered, for 45 minutes.
Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.