Kathleen Rear

The debate has raged for decades at potlucks and cookouts; beans or no beans. Tomatoes? Turkey chili!?! This is the “3 B’s” school of chili: beef, beans, and beer. None of that citified ground beef and green peppers nonsense, also, not one speck of tomatoes.

Truly Texan Chili

For the Seasoning Mix:
3 tablespoons Chili powder
1 tablespoon ground Cumin
1/4 cup all-purpose Flour
1 tablespoon dried Oregano
½ teaspoon Cocoa Powder
Combine all ingredients and set aside.

For the Chili:
2 tablespoons Canola or Olive oil
3 pounds Stew Beef
2-3 Garlic cloves, minced
1 teaspoon Salt
¼ teaspoon Pepper
3 cups Beef Stock combined with 1 cup Beer
1 15 oz. can Pinto Beans (drained)

Combine beef broth and beer; set aside. Heat the oil in a large stew pot. Brown beef until no longer pink, and drain most of the extra liquid off. Reduce heat and stir in garlic.

Sprinkle the seasoning mix over meat, stirring until evenly coated. Add broth/beer mixture and stir then bring to a boil. Reduce heat; cover and simmer on low for 2 ½ to 3 hours, stirring occasionally until thick and meat is tender. Stir in pinto beans.
Serve with corn bread muffins with lots of honey and butter.