This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.
After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese
| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 2 pounds top round sirloin ground
- 3 T oil
- 1 large red onion finely chopped
- 1 green pepper chopped
- 2 T oregano
- 1 T salt
- 2 T cumin
- 6 cloves garlic finely minced
- 1 cup coffee
- 2 bay leaves
- 28 ounce cans beef broth
- 1 T black peppercorns
- 128 ounce can tomato sauce
- 2 T cider vinegar
- 1 tsp granulated sugar
- 1 T dijon mustard
- 8 T chili powder
- 3 fresh jalapeno peppers finely chopped
- 2 in Jalapeno Peppers in adobo sauce
- 1/2 tsp Mexican cinnamon
- 1 bottle beer
Ingredients
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Instructions
- Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.
Recipe Notes
For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved