This is pretty much how we make chili at our house, sometimes using chopped stew meat, even adding tomatoes sometimes. Volume may easily be increased.
Servings: 4-6Prep Time: 15 minutes Cook Time: 9-11 hours
2-3 lbs. round or sirloin steak, cut 1/2-inch thick
1 Tbsp. vegetable oil
1 large onion
3 cloves garlic
1 tsp. salt
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup masa (or cornmeal)
Cut the steak into 1/2-inch cubes.
In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute.
Transfer beef mixture to the crockpot. Add salt, jalapeno peppers, chili powder, cumin, beer and water.
Cover and cook on low for 8-10 hours.
Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.
Serve over cornchips and top with shredded cheese and chopped onions for a traditional Texas favorite.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.