Lundi: Recipes

We hosted the Super Bowl here at chez Pauline and I tried an unfamiliar to me chili recipe from the very birthplace of American chili: Texas.  The taste was great – and still is – and it gave me an opportunity to use up some of the meat we had in the freezer.  The original recipe calls for beef chuck but I used beef, pork and moose.  Yum!

3 tbsps olive oil

1 or 2 pats butter

2 pounds beef chuck, cubed

3 or 4 slices bacon, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tbsps cumin

1 tbsp chili powder

1 tbsp oregano

1 tsp thyme

½ tsp cinnamon

1 8 oz can diced chilies

3 15 oz cans diced tomatoes

1 16 oz can tomato sauce

1 bottle/can beer

Salt & cayenne pepper to taste

Heat oil and butter in a large pot or Dutch oven and brown the meat thoroughly.  Add bacon, onion, garlic and spices.  Cook until onions are clarified.  Add chili’s tomatoes, tomato sauce and beer.  Allow this to simmer for at least two hours and then taste for seasoning, adjusting salt and cayenne pepper to taste.  This can simmer, covered, for several more hours, even over night.  If the chili becomes too thick, you can add a few tablespoons of beef broth or bullion to loosen it.

Serve with grated cheese, sour cream, chopped jalapenos and tortilla chips.  Bon appetite ~

Header: Sleeping Kitchen Maid by Valloud de Villeneuve via Wikimedia Commons