Texas Red Chili
Start to finish: 2-1/2 hours. Serves 8.
1 pound ground sirloin
1 pound ground chuck
2 large yellow onions, finely chopped
12-ounce bottle Lone Star or Corona beer
Two 10-ounce cans chopped tomatoes with chili peppers
6-ounce can tomato paste
1 tablespoon ground cumin
1 tablespoon dry oregano leaves
1 tablespoon garlic powder
2 teaspoons kosher salt (or more to taste)
1 tablespoon ancho chili powder
1 tablespoon New Mexican chili powder
1 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper (optional)
Heat a large, heavy-bottomed stockpot over medium-high. Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.
Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all three chili powders, and the cayenne pepper. Stir well, then cover, reduce heat to low and cook for 2 hours, stirring occasionally.
If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.