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Big Bend Texas-Style Chili


  • 2 Tbsp. olive oil
  • 5 cloves garlic, minced
  • 2 onions, diced
  • 1-1/2 lb. ground beef
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • Ad

  • 2 Tbsp. red chili powder
  • 4 Roma tomatoes; blanched, peeled and diced
  • 1/2 cup tomato paste
  • 1/2 cup beef stock
  • 1 cup dark beer
  • 2 Tbsp. cider vinegar
  • 3/4 tsp. ground cumin
  • 2 tsp. minced oregano
  • 1/4 cup minced parsley
  • 1 can (15 oz.) red kidney beans, drained
  • 4 ounces crumbled goat cheese, for garnish


Heat the olive oil in a large saucepan. Add the garlic and onions and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, stirring frequently, until all the beef is browned. Drain. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes longer. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine. Bring to a simmer, turn down the heat, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over chili.


By Connie from Cotter, AR

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