Since chili was popularized in San Antonio by the Chili Queens (lady vendors), many great chili recipes have been created, including this one. Purists don't add beans, but I think they add flavor and texture, and are inexpensive. Texans generally top their bowl of red with chopped onions and shredded cheese. Chili is great on burgers, hot dogs, eggs, and more.
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Ingredients
- 3 lbs. chuck roast, cubed
- 3 tbs. corn oil
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 2 tsp. Mexican oregano
- 2 tsp. cumin
- 1 14.5 oz. can diced tomatoes
- 1 10 oz can ro-tel diced tomatoes and green chiles
- 2 cups Homemade Chicken Broth (see recipe), or canned
- 1 bottle Shiner Bock or other Texas beer
- 2 tsp. molasses
- 4 tbs. Tex-Mex Diablo Dust (see recipe), or taco seasoning *
- optional: one can your favorite beans, like pintos or black beans
- Diablo Dust contains ancho chile powder. If you use taco seasoning, add 2 dry ancho chiles, seeded, to the pot and remove before serving.
To see directions and other information about this recipe, please follow this link
