This version of the Beer Chili recipe adds more Texas heat to the mix, creating a Classic Texas Steer Chili. Cayenne, paprika, poblano, jalapeño, habanero (if you dare) chilies all combine with beef, fire roasted tomatoes and a Vienna Lager, which is the style of many Mexican lagers, giving that nice malty backbone, cooking down together, giving this chili a nice kick of heat, while increasing the flavor profile with extra dimension peppers. This Beer Chili is perfect as is, but can be topped with grated cheese, diced onions and served along with your favorite hot sauces, if your guests need an extra kick of heat!
Grind Matters:
Ask your butcher to coarse-grind or chili grind on any of the meats below, if they don’t have them already pre-ground in their case. This larger cut, gives the finished chili more meaty texture. One can also buy steaks and dice the meat with a sharp knife, to give even more meaty texture to this chili.
Place a medium-sized pot or Dutch oven add paprika, cumin, coriander, cayenne, oregano, salt and pepper (and/or any other spices, if using). Turn the heat to medium and stir with a spoon until you start to smell the spices and they start to smoke, about 2 - 3 minutes. This will toast the spices, helping them release their flavors, and will heat the pan for the onions at the same time. Remove the spices to a bowl and return the pot to the heat.
Classic Texas Steer Chili Directions:
To the pot, add olive oil and onions, peppers | chilies and stir occasionally until the onions are transparent and starting to turn brown, about 7 - 9 minutes. This will add a depth of flavors created by caramelization of the simple sugars found in onions, converting them to sour organic acids: sweet, bitter and fragrant molecules. Add garlic and cook for 1 minute more.
Using a spoon, gather the onions and garlic to one side of the pot, creating a small pile and add meat of choice in one single layer to the rest of the pot. If the meat layer is more than half an inch thick, remove half of the meat and repeat the following step. Leave meat for 3 minutes; this will brown the meat, intensifying the flavors, adding more richness and complexity. Stir the meat for another 3 minutes to cook evenly. Add the toasted spices and flour to the meat and cook for another minute. The flour will help thicken the chili, giving it extra body. Deglaze the pan with a Vienna Lager, scraping the bottom of the pot to remove any browned bits or fond; then add the tomatoes and bring to a simmer. Once the liquid is bubbling, turn heat to low and let cook for 1 1/2 to 2 hours, stirring occasionally.
Taste and adjust seasonings with salt and pepper, then serve.
Optional:
One can dice a peeled white onion, grate some smoked cheddar or sharp cheddar cheese, have some sour cream | Mexican crème | crème fraîche to add some richness and tang or even a smoked salsa to have available for garnishing this Beer Chili.
