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Burnin’ Boots Chili

Serves: 10 to 15

INGREDIENTS

4 lbs Genuine Texas Angus Beef™™ boneless blade steak, trimmed and cut into 1/4-inch cubes
2 T butter
3 T bacon grease or canola oil
2 red bell peppers, diced
2 jalapeños, minced
3 Anaheim chiles, roasted, peeled and chopped
3 poblano chiles, roasted, peeled and chopped
2 yellow onions, diced
1 head garlic, minced
2 tsp granulated onion
2 tsp granulated garlic
3 T chili powder
2 tsp hot paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp cayenne pepper
2 tsp kosher salt
2 tsp freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
1 bottle (12 oz) lager beer
1 cup chicken stock
French fries, prepared
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar cheese

DIRECTIONS

In a large stockpot over high heat, add butter and bacon grease. Add bell pepper, jalapeño, chiles and onions and cook until caramelized, about 5 minutes. Add garlic and sauté for 1 minute. Add steak and brown. Cook until meat is no longer pink, nicely browned and cooked through, 7 to 10 minutes. Add granulated onion, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Lower heat and simmer for 2 hours. Serve in bowls over fries and garnish with saltines, green onions and Cheddar.