West Texas Chili

Executive chef Danny James of The Hills of Lakeway Country Club in Austin, Texas, fires up his classic beef chili with hot sauce and Shiner Bock beer and crowns it with avocado slices, tortilla chips, sliced pickled jalapeños, and fresh lime.

2 pounds chuck steak
1 large onion, diced
1 large fresh jalapeño, seeded and minced
3 large garlic cloves, minced
2 cups diced tomato
4 tablespoons chili powder
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 tablespoons ground cumin

salt and pepper
1/2 cup flour
4 cups Shiner Bock beer
2 cups beef stock
1/4 cup cilantro, chopped

sliced avocado
tortilla chips
sliced pickled jalapeños
6 lime wedges

Trim the fat from the chuck and cut the meat into cubes. In a deep heavy pan, saute the meat on medium-high heat until golden brown. Drain any fat from the pan. Add onion, jalapeño, garlic, and tomatoes. Simmer for at least 5 minutes. Stir in the chili powder, Worcestershire sauce, hot sauce, ground cumin, and salt and pepper to taste.

Sift in flour and stir until completely incorporated. Add the beer, beef stock, and cilantro. Cook uncovered on low heat for 45 minutes, stirring occasionally. Serve with the accompaniments.

Yield: 6 servings

CHEF’S TIP: “Don’t rush. Simmer chili on low so it stays moist and tender and all the spices can meld together.” 

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