texas chili

Texas Chili

By Haley Published: October 21, 2012

Chili. It's one of my all-time favorite meals. When I was pregnant, I craved chili during my first trimester, despite it not being …

Ingredients

• 5 pounds beef brisket or shoulder
• 7 cloves garlic minced, divided
• 1.5 tbsp cumin divided
• 1 tbsp sea salt divided
• 1.5 tbsp chili powder divided
• 2 tbsp olive oil
• 3 medium white onions diced
• 1 pobalano pepper diced
• 3 jalapeno peppers diced
• 3 serrano peppers diced
• 1 red bell pepper diced
• 28 oz. whole tomatoes
• 1 tbsp oregano
• 1 bottle gluten-free beer Redbridge
• 1.5 cups water

Instructions

1. Trim meat, then slice into roughly 1-inch cubes and place in mixing bowl.
   
2. Combine 2 cloves minced garlic, 1/2 tbsp cumin, 1/2 tbsp sea salt and 1/2 tbsp chili powder, and massage into meat in bowl.
   
3. Sear beef in small batches in olive oil for 3 to 4 minutes on medium high heat in dutch oven. Place batches in separate bowl for use later.
   
4. Using leftover oil and meat juices in pot, saute onions, poblano, jalapenos, serranos, bell pepper and 3 cloves of garlic for roughly 10 minutes.
   
5. Blend tomatoes, 2 cloves of garlic and 1/2 tbsp of sea salt in blender until smooth, then add to pot.
   
6. Add 1 tbsp oregano, 1 tbsp cumin, 1 tbsp chili powder, bottle of gluten free beer, 1.5 cups of water and previously seared meat.
   
7. Bring chili to boil, then reduce heat to low, cover and let simmer for about 3 hours, stirring occasionally.