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Dano's East Texas 'Big Thicket' Chili
Contributed By: Dan | See all of Dan's recipes
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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  5 Servings
Dano’s East Texas ‘Big Thicket’ Chili Meets Dr. Joyce Brothers!!
RECIPE INGREDIENTS
DANO'S EAST TEXAS "BIG THICKET" CHILI
1 to 2 lbs of cubed, boneless chuck roast (the cheaper the cut, the better) --OR--
1 to 2 lbs of ground chuck/round
Olive oil
2 large onions (white or yellow, chopped)
Diced tomatoes (4 medium or two cans; Rotel, if HEAT is desired))
Tomato sauce (2 small cans)
Chili Powder (cover meat as it cooks)
Garlic powder (or 6 cloves, crushed)
Cumin (seeds or powder)
Oregano
Crushed red pepper
One whole jalapeño pepper (if more HEAT is desired)
Black pepper
Salt
Sugar
Dark Beer (one bottle)
Water (2-3 cups... more as needed)
DIRECTIONS
Brown beef in olive oil.
Cover meat with thin layer of chili powder.
Add sprinkle of oregano, big sprinkle of cumin.
Add onions, garlic, red pepper, black pepper.
Add one teaspoon salt (more later, to taste.)
Sauté ingredients until onions are translucent and spices have 'married.'
Add tomatoes, tomato sauce, jalapeño pepper, beer and water to cover ingredients with 2" liquid.
Cover and simmer on LOW for 1-2 hours, stirring occasionally and adding water as needed for desired consistency.
Taste-test along the way, adding salt if needed and a little bit of sugar, if needed, to take the 'edge' off.
Cook beans or rice separately -- spoon chili over when serving.
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Date Added: 04/02/2010
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