||Texas Two Alarm Chili
(by Don Davis)
- 5 lbs. lean ground beef, chuck, sirloin, venison or elk.
- 2 tbsp olive oil (or liquid cooking oil)
- 1 large yellow onion or two medium yellow onions fine chopped
- 2 cloves garlic, finely minced
- 1 green (bell)pepper, fine chopped
- 1/2 cup of coffee left over from morning, or 1/2 cup instant coffee just made.
- 3 1-lb cans diced tomatoes or canned whole tomatoes diced
- 24 oz tomato sauce (if you want thin chili, use tomato juice)
- 1/3 cup masa flour (corn flour)
- 2 cans red kidney beans (totally optional)
- 1 tbsp coriander
- 2 tsp salt
- 2 tsp dried, ground red peppers (i.e. cayenne)
- 1 tbsp paprika
- 2 packs of Texas chili spice mix
- 1 tsp ground black pepper
- 2 good beers, one room temperature, one cold
- In a large skillet, heat oil on medium heat, saute the onions and green peppers
until onions are translucent. Add 1/2 cup coffee and garlic and continue to cook for about 1-2
- Open the bottle of the cold beer and start sipping it. Put the sauted mixture into 8-qt dutch oven pot or stock pot. Brown
ground meat 2 lbs at a time, draining off excess fat. Put into pot. Remove
skillet and put pot on same burner that skillet was on.
- Add canned tomatoes, tomato sauce, masa flour, beans and spices.
Add the bottle of room-temperature beer. Mix all contents well.
- Cover pot with lid, reduce heat to low, and slowly simmer chili for about 1 hour on
low heat to let flavors mix. Occassionally stir to make sure contents are
not burning on the bottom of pan. This is the time to let the aroma fill your
nostrils and to taste your chili to see if you need to adjust your recipe in any way.
- YIELD: Serves 6-8 people, depending on portions and whether beans are used or not.
Best served with saltine crackers, tortilla chips, celery and carrot sticks, and beer.
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Last updated: March 30, 2003