… in cooking, as in life …©
I’ve been a bad Texan.
Yes, I own boots and a Stetson hat.
But I don’t have my own chili recipe. Oh the shame.
My dear Texas, I want to make it up to you.
Will this suffice?
What if I told you that it was made with 12 ounces of Shiner Bock Black Lager?
And 16 ounces of all-natural Texas beef?
And applewood smoked bacon?
And what if I told you that I slow cooked it in the oven all afternoon? And left the house smellin’ like a lil’ slice of heaven?
Then, Texas, would you forgive me?
Pretty please? With cheese, avocado, and cilantro on top?
One Helluva Texas Chili Recipe
Be forewarned: This chili recipe requires a jarred mix. It’s good though, I promise! Plus, the mix is made right here in Austin, Texas, so I feel good about buying it. There are a couple of ways to simplify this recipe, if you’re in a pinch. First, you can use ground beef instead of stew meat, and just cook the whole thing in about twenty minutes on the stove. Second, you can use canned pinto beans instead of home-cooked. Third, (dare I suggest this?), you can make a vegetarian version by omitting the bacon and beef and instead using a few different types of beans . . . but then we might have to revoke your Texas citizenship.
2 slices applewood smoked bacon, halved
1 lb. beef stew meat (usually sold already cut into chunks)
1 bottle (12 ounces) Shiner Bock Black Lager
1 jar (34 ounces) Cookwell & Co. Two-Step Chili Mix
2 cups cooked pinto beans, drained
For Garnish: grated cheddar cheese, avocado chunks, chopped fresh cilantro, sliced fresh or pickled jalapeños, sour cream
Preheat oven to 275 degrees.
In a large oven-proof pot, cook bacon over medium heat until crisp.
Add the beef to the pot. Just dump it right on top of the hot bacon and grease.
Brown the beef in the bacon grease, stirring occasionally so that all sides of the beef get some color.
Add the beer.
Add the chili mix.
Stir. (Don’t worry if it seems a little soupy.)
Cook in the oven, covered, for about 3 hours. (Have a Shiner or 3 while you’re waiting.) Remove pot from oven; uncover and stir.
Add the beans, and stir.
While the chili cools, prepare your garnishes.
Next, ladle the chili into individual bowls.
And add garnishes.
Then, like a true Texan . . . turn on some football, crack open another Shiner, kick back in your La-Z-Boy, and enjoy. Y’all.