Qs Texas Budweiser Chili Recipes

Steps:

• Boil 2 1/2 cups water and remove from heat. Steep the ancho chilies for 30 minutes.
• Add 2 tbsp canola oil to heavy, cast-iron dutch oven. Brown chuck in small batches. Avoid overcrowding as it causes the meat to steam. Set aside. Brown ground chuck. Set aside.
• In same dutch oven, saute' onions, peppers, and garlic until onions become translucent and peppers become tender. Add the cumin and stir for one additional minute.
• Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes, oregano, chili powder, garlic powder, salt, pepper, 1-2 whole jalapenos, and bay leaves. Stir well. Additional Budweiser may be added if needed to just cover the mixture.
• Place the steeped ancho chilies and it's liquid into a blender and blend well. Add this mixture to the dutch oven.
• Cook low and slow, covered for about 3 hours, stirring occasionally.
• Raise the heat and bring to a medium boil. Whisk the 2 tbsp masa harina with cold water and slowly stir mixture into chili. Bring back up to slow boil and cook an additional 30 minutes.
• Remove from heat. Remove bay leaves. Allow to set up for at least 30 minutes. Top with finely diced onion and grated sharp cheddar! Enjoy with a cold Budweiser and some great skillet cornbread!

Steps:

• Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
• Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
• With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.

Steps:

• In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
• Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
• In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
• To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
• Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
• Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

Steps:

• Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
• In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
• Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.