Texas Red Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
• 1 cup chopped onion
• 3 jalapeno chiles, halved, seeded and finely, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
• 1 can (13-3/4 ounces) beef broth
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 bottle (12 ounces) beer
• 1 bay leaf
• Lime wedges for garnish

Directions

1. Heat oil in a Dutch oven over medium-high heat. Working in batches, saute brisket until browned, about 10 minutes. Transfer to a plate.
2. Add onion, jalapenos and garlic to drippings in pot; cook over medium-low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
3. To serve, ladle chili into bowls. Garnish each bowl with lime wedge.

Recipe Yield: Servings: 8

Source: Family Circle's "All-time Favorite Recipes"
Book Title: Family Circle's "All-time Favorite Recipes"

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