Shelly's Recipe

TEXAS-STYLE CHILI

Category: Chili

2 tbsp olive oil
5 garlic cloves, minced
2 onions, diced
1 1/2 lbs lean high-quality ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp pure red chili powder
4 Roma tomatoes (about 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 (15 oz) can red kidney beans, drained
4 oz crumbled goat cheese, for garnish

FOR THE CHILI: Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 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 the 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 the goat cheese.

WINE RECOMMENDATION:
Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors.

TIP: It actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.