Imported from the web

First Place Texas Chili

Name: First Place Texas Chili
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 red bell pepper; 1 poblano pepper; 1 Anaheim pepper; serrano pepper (Optional; one or two, for more heat.); oil (A little, for cooking.); 1 white onion (Diced; plus additional diced onion for serving, amount unspecified.); 2 stalks celery (Chopped.); 2 lb ground beef chuck (Thick ground chuck preferred; regular ground beef may be used instead.); 1 lb ground bison (For flavor; regular ground beef may be used instead if unavailable.); garlic (Add as much as desired; amount unspecified.); 2 tbsp tomato paste (About 2 tablespoons.); onion powder (Amount unspecified.); garlic powder (Amount unspecified.); smoked paprika (Amount unspecified.); dried oregano (A little; amount unspecified.); ground cumin (A little; amount unspecified.); chili powder (A hefty dose; ancho and guajillo chili powder is recommended. Amount unspecified.); unsweetened cocoa powder (Amount unspecified; use cocoa powder, not chocolate.); 24 oz beef bone broth; 0.5 bottle dark beer (About half a bottle; bottle size unspecified.); salt (To taste.); black pepper (To taste.); 2 bay leaves (A couple; use a fresh pack.); Fritos (For serving; amount unspecified.); shredded cheese (For serving; amount unspecified.); sour cream (For serving; amount unspecified.)

Recipe by Married to BBQ Facebook

Imported by Arne Bakkevold on SeeMeCook

A hearty, bean-free Texas chili made with ground chuck and bison, peppers, warm spices, unsweetened cocoa, beef bone broth, and dark beer. It simmers low and slow until the liquid cooks down, then is served over Fritos with cheese, diced onion, and sour cream.

8 servings175 minAmerican

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Ingredients

1 red bell pepper
1 poblano pepper
1 Anaheim pepper
serrano pepper (Optional; one or two, for more heat.)
oil (A little, for cooking.)
1 white onion (Diced; plus additional diced onion for serving, amount unspecified.)
2 stalks celery (Chopped.)
2 lb ground beef chuck (Thick ground chuck preferred; regular ground beef may be used instead.)
1 lb ground bison (For flavor; regular ground beef may be used instead if unavailable.)
garlic (Add as much as desired; amount unspecified.)
2 tbsp tomato paste (About 2 tablespoons.)
onion powder (Amount unspecified.)
garlic powder (Amount unspecified.)
smoked paprika (Amount unspecified.)
dried oregano (A little; amount unspecified.)
ground cumin (A little; amount unspecified.)
chili powder (A hefty dose; ancho and guajillo chili powder is recommended. Amount unspecified.)
unsweetened cocoa powder (Amount unspecified; use cocoa powder, not chocolate.)
24 oz beef bone broth
0.5 bottle dark beer (About half a bottle; bottle size unspecified.)
salt (To taste.)
black pepper (To taste.)
2 bay leaves (A couple; use a fresh pack.)
Fritos (For serving; amount unspecified.)
shredded cheese (For serving; amount unspecified.)
sour cream (For serving; amount unspecified.)

Steps

1
Prepare the red bell pepper, poblano, and Anaheim by chopping them. For a hotter chili, include one or two serrano peppers; the recipe is kept mild without them.
2
Set a large pot over heat and add a little oil. Add the diced white onion and chopped celery, and cook until the onion just starts to soften.
3
Add the ground chuck and ground bison. Break the meat apart and cook until browned and nearly cooked through.
4
Make a small well in the center of the meat and add garlic to taste.
5
Add about 2 tablespoons of tomato paste. Mix it through the meat and let the tomato paste cook.
6
Season the meat with onion powder, garlic powder, smoked paprika, oregano, and cumin. Add a hefty dose of chili powder, then mix again.
7
Add unsweetened cocoa powder and mix it in to balance the spices.
8
When the mixture is well combined and resembles taco meat, add the chopped peppers.
9
Pour in 24 ounces of beef bone broth and about half a bottle of your favorite dark beer.
10
Season with salt and black pepper to taste.
11
Turn up the heat and bring the pot to a boil.
12
Add a couple of fresh bay leaves. Cover the pot and move it to a simmer burner.
13
Simmer low and slow for the next couple of hours. Stir about every half hour, until most of the liquid has cooked down or you lose patience. The source notes you can increase the heat to speed up the process, and that longer cooking improves the flavor.
14
Serve the chili over Fritos with shredded cheese, diced onion, and sour cream.

Notes

The source does not specify quantities for most seasonings, garlic, oil, toppings, or the bottle size for the beer. It also does not give a precise simmer duration beyond “the next couple of hours.”