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Big Bend Texas-Style Chili

Source: Beef for All Seasons
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Rating: 2.5   Reviews: 8 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 6
The saying goes that there are as many chili recipes in Texas as there are Texans; why, even LBJ, the late president, had his own favorite recipe. There are many schools of thought when it comes to the subject of chili. Some purists favor chopped beef, others ground beef, as here; some swear by kidney beans, others dismiss them as an adulteration! Whatever their preferences, chili fans should know that every fall in Terlingua, a hamlet nestled in the mountainous Big Bend area of southwestern Texas, a national chili cookoff is held that arouses considerable passions. Grizzled old hands and aspiring cooks alike converge on the area from all quarters and enjoy one another's company as well as the world-class chili.
2 tablespoons olive oil
5 garlic cloves, minced
2 onions, diced
1 1/2 pounds lean high-quality ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 ounces crumbled goat cheese, for garnish
Heat the olive oil in a arge saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.

Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with the goat cheese.

Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors.

Most chili dishes actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 473
Fat. Total: 23g
Fiber: 9g
Carbohydrates, Total: 29g
Sodium: 401mg
% Cal. from Fat: 44%
Cholesterol: 61mg
Protein: 37g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: BJ, TX Reviewed: 06/29/2008
Ok...Texans do not put beans in the Chili! However the recipe is good.
I cook Chili in competions (for charity). There you normally use 6 or more tablespoons of Chili powder, only powdered spices and no visible floating veggies, nor thickening products. It's tuff!
But a recipe as this is very good. I used 2 lbs. meat, added a little more cumin, chili powder and dropped the beer and vinegar. For beans I used 1 can each of Bush's Pinto Beans and Red Kidney Beans.
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