Title: Texas Chili
Categories: Soup, Stew
Yield: 2 Quarts
-Vegetable cooking spray
2 lb Lean beef brisket
-cut into 1/2-inch cubes
2 c Onion, chopped
1 c Green bell pepper, chopped
3 Fresh serrano peppers --
-seeded
3 cl Garlic -- minced
2 tb Chili powder
1 ts Ground cumin
1/2 ts Dried whole oregano
1/2 ts Ground red pepper
1/3 c Masa harina or corn meal
14 1/2 oz No-salt-added whole
-tomatoes
-undrained and chopped
13 3/4 oz No-salt-added beef broth
12 oz Beer
3/4 ts Salt
1/2 ts Hot sauce
2 tb White vinegar
Coat a large Dutch oven with cooking spray; place over medium-high
heat until hot. Add meat, and cook 5 minutes or until browned,
stirring frequently. Drain well.
Set meat aside; wipe drippings from Dutch oven with a paper towel.
Recoat Dutch oven with cooking spray; place over medium heat until
hot. Add onion, bell pepper, serrano pepper, and garlic; saute 5
minutes or until tender. Return meat to Dutch oven, and add chili
powder, cumin, oregano, and red pepper; stir well. Sprinkle meat
mixture with masa harina; stir well. Add tomatoes and next 4
ingredients; bring to a boil. Reduce heat, and simmer, partially
covered, 1-1/2 hours. Add vinegar, and simmer, partially covered,
30 minutes or until meat is tender.
NOTES: Masa harina, a fine corn meal flour, is added to thicken
this hearty chili.
