Seeking out a Texan classic that’s a real winter warmer? Look no further than this Lone Star Beef Chili recipe (and no beans allowed!).
Did you know that real Texas chili doesn’t contain beans? Truly. It’s actually somewhat offensive to serve a Texan chili with any kind of pulse or legume. Even more offensive to name it Texan-style when the offending bean is present. I mean, it’s not unreasonable when you consider it. What could be more Texan than leaving out vegetables to make room for more meat?!
Try this easy recipe for creating a seriously comforting bowl of Texas red, made even better thanks to the addition of a generous amount of beer. And once you’ve created the chili, why not go a step further and turn it into Frito Pie?
1 can (10 ounces) of diced tomatoes and green chilies
1 can (8 ounces) of tomato sauce
1 and 1/2 cups beer (brewed in Texas preferred)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoon cornmeal or masa harina
Salt to taste
Set a large dutch oven over high heat. Add half the olive oil and brown the ground beef. Work in batches if necessary to avoid overcrowding the pan and stewing the beef in it’s own juices.
Remove the beef and set aside to drain. Add the remaining oil and onion, and cook until nicely browned.
Add back in beef, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.
Add in the beer, diced tomatoes and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.
After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached.