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!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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