Recipe By:  Kathleen

Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This "Bowl o' Red" is hearty and succulent homemade goodness your family will LOVE!  

Ingredients

• 2 pounds coarse ground beef, 80/20 or chuck also called chili grind
• Vegetable oil as needed
• 2 cups yellow onions chopped
• 2 tablespoons garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 bay leaves
• 1 (28-ounce) Can crushed tomatoes
• 3 tablespoons tomato paste
• 1 heaping tablespoon Better than Bouillon - beef flavor
• 1 (12-ounce) bottles amber ale beer
• 1 cup water
• 2 tablespoons masa

Toppings:

• cheddar cheese shredded
• sour cream
• red onions chopped
• jalapeno sliced

Directions

Make Chili:

• In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
• Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.  Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
•  Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
• Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
• Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.
• Serve with any toppings you like