Texas Two Alarm Chili (by Don Davis)

This is a classic Texas-style chili. It uses plenty of tomatoes, and the beans are optional.

Ingredients:

• 5 lbs. lean beef (chuck or sirloin), venison or elk, ground
• 2 tbsp olive oil (or liquid cooking oil)
• 1 large or two medium yellow onions, finely chopped
• 2 cloves garlic, finely minced
• 1 green (bell)pepper, finely chopped
• 1/2 cup of coffee left over from morning, or 1/2 cup instant coffee just made
• 3 1-lb cans diced tomatoes or canned whole tomatoes, diced
• 24 ounce can of tomato sauce (if you prefer thin chili, use tomato juice)
• 1/3 cup masa flour (corn flour)
• 2 cans red kidney beans (totally optional)
• 1 tbsp coriander
• 2 tsp salt
• 2 tsp dried, ground red peppers (i.e. cayenne)
• 1 tbsp paprika
• 2 packs of Texas chili spice mix
• 1 tsp ground black pepper
• 2 good beers, one room temperature, one cold

Preparation:

1. In a large skillet, heat oil on medium heat, sauté the onions and green peppers until onions are translucent. Add the coffee and garlic and continue to cook for about 1-2 minutes.
2. Open the bottle of the cold beer and start sipping it. Put the sautéd mixture into a 8-qt dutch oven or stock pot. In a skillet, brown the meat 2 lbs at a time, draining off excess fat and add the meat into the pot.
3. Add the canned tomatoes, tomato sauce, masa flour, beans and spices. Add the bottle of room-temperature beer. Mix all contents well.
4. Cover the pot with a lid, reduce heat to low, and slowly simmer for about 1 hour on low heat to let the flavors mix. Stir occassionally stir to make sure the contents are not burning on the bottom of the pan. This is the time to let the aroma fill your nostrils and to taste your chili to see if any of the spices need to be adjusted.
5. YIELD: Serves 6-8 people, depending on portions and whether beans are used or not. Best served with saltine crackers, tortilla chips, celery and carrot sticks, and beer.

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Last updated: March 30, 2003