Texas-style Beef Chili

Serves : 4
 

Ingredients:

  • 2 pounds beef stew meat (Top or bottom round, rump roast, or chuck)
  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 1 tablespoon ground cumin
  • 2 tablespoons finely chopped jalapeno pepper
  • 6 garlic cloves, minced
  • 1 cup dry red wine
  • 1/4 cup white vinegar or cider vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 1 (14.5 ounce) can beef broth
  • 1 (12 ounce) bottle beer
  • 1/2 cup chopped fresh cilantro

Instructions:

Cube the meat into 1-inch chunks, trimming off any fat or gristle. Heat the oil in a large Dutch oven over medium-high heat. Sprinkle beef with a little bit of salt and pepper. Place half of the beef in pan, and cook until browned (about 8 minutes). Remove from pan and repeat the process with the remaining beef. Remove from pan.

Add the onion to the pan. Saute 5 minutes or until lightly browned. Add cumin, jalapeno, and garlic; saute 1 minute.

Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in vinegar and next 4 ingredients (vinegar through beer). Bring to a boil. Cover, reduce heat, and simmer for an hour and a half or until beef is tender, stirring occasionally. Uncover, and simmer until stew has reached your desired consistency, up to 1 hour longer. Stir in cilantro and serve.

Can be garnished with additional chopped onions and sour cream.