For some reason I associate chili with cooler weather. Maybe chilly = chili?? For a while, I used the pre-made chili starter, you know, the one that comes in a box with all the spices, but I noticed it was missing something. I realized that I had never made chili from scratch, so I decided to give it a try. I came up with my version of Texas chili. How long has it been since you've had a big, steaming bowl of Texas chili? Well, that's too long! - Sorry, you knew I had to go there.
1 1/2 pounds, grass feed ground beef, (I used the 90%)
1 can kidney beans, (you can make this sans the beans if you like)
2 cans tomato sauce
1/2 onion, finely diced or microplaned
2 cloves garlic, finely diced or microplaned
2 1/2 cups beef broth
4 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon mexican oregano
2 tablespoons olive oil
1/4 cup beer
1 teaspoons brown sugar
1/4 cup masa incorporated into 1/4 cup warm water
salt and pepper to taste
Heat oil in a large soup pot, add ground beef. Cook until meat has browned (3-5 minutes). Add finely minced onion and garlic. Cook an additional 2-3 minutes. Add spices, tomato sauce, sugar and beef broth. Bring to a boil. Cook for 30 minutes on simmer. Add beer and beans and cook 10 more minutes. Mix masa and hot water in a small cup, add to chili. Top with shredded cheddar and diced onion.