Big Bend Texas-Style Chili - 10/5/04

Big Bend Texas-Style Chili

2 Tbs olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean Omaha Steaks ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbs pure red chile powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup Beef Stock
1 cup dark beer
2 Tbs cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 oz crumbled goat cheese, for garnish

  1. To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.

  2. Season with salt and pepper, stir in the chile powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine. Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes.

  3. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over.

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 841.03
Calories From Fat 466.95
% Daily Value
Total Fat 52.25g 80%
Saturated Fat 21.22g 106%
Cholesterol 149.97mg 49%
Sodium 1386.67mg 57%
Potassium 1564.83mg 44%
Carbohydrates 43.81mg 14%
Dietary Fiber 13.58g 54%
Protein 47.00g 94%

Cooking Tips
Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with these flavors.

Recipe Type
Main Dish, Meat, Soup

Source: Omaha Steaks