TEXAS CHILI BOWL RECIPES

Steps:

• Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.
• Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.
• Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.
• Add masa; cook 10 minutes. Add additional water to reach desired consistency.

Steps:

• In a grill pan cook suet, then remove when it has melted. In
• In two or three batches sear the beef meat, then transfer to a large pot with pepper pods and together with as much cooking liquid to prevent the meat from burning—two inches of liquid above the meat is just about right.
• Bring that to a boil and then simmer for 30 minutes after which you will add in all of the ingredients except Masa and Anchos. Cover the pot and leave to simmer for another 45 minutes while occasionally stirring.
• While it’s cooking, remove the grease on top and adjust the seasonings. Add extra stemmed and seeded Ancho pods (not chopped) if you’d like the taste to be hotter.
• To thicken the liquid, add Masa Harina and simmer for another 30 minutes or until the meat is tender.