Texas Chili with Cheddar Cheese and Green Onions
- 6-8
- 10-15 minutes
- 1 hour
Ingredients:
2 slices smoky bacon
2 pounds beef chuck shoulder, cut into ½-inch cubes or ground coarse
1 cup small-diced yellow onions
1 cup small-diced celery stalks
1 cup small-diced green bell peppers
2 jalapeños, seeded and diced fine
4 cloves garlic, minced
½ (12-ounce) bottle beer, pale ale
2 tablespoons tomato paste
1 (16-ounce) can chopped tomatoes
2-3 cups beef stock
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Kosher salt and freshly cracked pepper
1 cup grated cheddar cheese
Instructions:
Heat a large saucepan to medium-high; add the bacon and then brown the meat, stirring occasionally, until well seared. Add onions, bell peppers, celery, jalapeños, and garlic. Sauté over medium-low heat until tender. Stir in beer and tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and beef stock. Season lightly with salt and pepper. Simmer on low uncovered for 1 hour, or until the sauce is thick and flavorful and meat is tender. Check the seasoning before serving and serve with grated cheese.