Karry Hosford
8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)

In the Lone Star state, Texan Chili purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.

How to Make It

Step 1

Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Step 2

Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Step 3

Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.

Ratings & Reviews

goodtaste's Review

February 02, 2014
This is our favorite chili recipe. 3 stars because, though it's a good recipe, I do change it a bit. I add kidney beans because we like them and they add nutrition and fiber. Rather than leaving the beef in chunks, I shred it after it is cooked; we like that texture better than big chunks. The heat level is right for me (not too much), and my husband, who likes spicier food, just adds some Tabasco or additional chiles at the table. The heat level depends on the heat level of the chili powder you use (I use Dixon medium hot), as well as that of the jalapenos. I've used diced canned chiles in place of the jalapeno, which worked nicely. We don't eat raw onion, so skip that garnish. Diced avocado a good garnish.

rstarrlemaitre's Review

August 09, 2011
I disagree with other reviewers! This had the perfect amount of spicy kick, and wonderfully rich concentrated flavor. Yes it was a little on the watery side, so I would simply add less beef broth next time, but I thought that the beer (I used Negra Modela) added a great layer of complexity to the broth. The only thing I didn't like was the chopped onion on top as a garnish, which I recommend doing without.

Jocilyn's Review

January 08, 2011
Not bad, but a bit to soupy and could have used more kick!

EllenDeller's Review

July 29, 2009
This needed too much tweaking to be a "good" recipe. I found it bland and watery until jazzing it up with about a half cup of Pace 3-pepper salsa, a can of hominy, and a cup of cilantro. I'm not sure the beer added much beyond a kind of sourness. The All-American chili recipe (with a cup of Merlot) is much better.