From My Kitchen: West Texas Chili

It is raining cats and dogs as I am sitting down to write this blog, and this recipe couldn’t be any more perfect for this kind of weather. Of course summer is coming up, so maybe this is not seasonally appropriate, however, it’ll be still nice to serve at a Barbecue, or to add to Nachos with the appropriate toppings. And hey, you might just find this recipe in the cooler months. Either way, this is totally delicious, and it contains not beans, which apparently how chili is was meant to be served. I like it both ways, but honestly, I loved it like this!

What you’ll need:

Heat oil in a Dutch oven or stock pot over medium heat. Add onions and sauté for 7 minutes. Add garlic and sauté for another minute.

Add ground beef and brown until no longer pink. Add salt, ancho Chile powder, ground cumin and paprika, stir well.

Stir in diced tomatoes and tomato paste. Add 3/4 cup beer and 1 cup of water, stir and simmer for 20 minutes, stirring occasionally. Add the remaining beer and 1/2 cup of water, then simmer for another 30 minutes, stirring occasionally. Add masa, simmer for an additional 10 minutes. Serve by itself, with rice or over nachos.

Bon Appétit!

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