Chef's Table

Classic Texas Steer Chili

This version of the Beer Chili recipe creates a Classic Texas Steer Chili made without beans, that has more heat and spice to the finish bowl.

CourseSoup | Stew
CuisineAmerican, Beer Cuisine, Comfort
Cooking Beer StyleVienna Lager
Pairing Beer StyleVienna Lager
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeef, Chili, Garlic
Cooking MethodBraising, Sauté
BreweryBeer Advocate

Servings	Prep Time
4guests	15minute

Cook Time

2hour

Servings	Prep Time
4guests	15minute

Cook Time

2hour

Ingredients

Classic Texas Steer Chili Spice Blend Ingredients:

2teaspoon paprika, ground,sweet, hot or smoked
1teaspoon cumin, ground
1teaspoon coriander, ground
1teaspoon cayenne pepper, ground,or to taste
1teaspoon oregano, dried,
1teaspoon salt, kosher
1teaspoon peppercorns, blackfreshly ground

Classic Texas Steer Chili Ingredients:

2tablespoon oil, olive
1each onion, yellow, large,peeled and chopped
1each pepper, habanero,optional, for the heat, minced
1each pepper, jalapeno,more if you like it hot, remove seeds to make it more mild, minced
1each pepper, poblano,seeded and sliced
2each garlic, clovespeeled and minced
1pound meat, ground or choppedsuch as beef, buffalo or bison
24ounce beer,such as Vienna Lager
14 1/2ounce tomatoes, canned,preferably fire roasted tomatoes, diced
1tablespoon flour, all-purpose
salt, kosherto taste

Instructions

Classic Texas Steer Chili Spice Blend Directions:

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.