Big Bend Texas-style Chili

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 2 onions, diced
• 1 1/2 lbs lean ground beef
• 1/2 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons chili powder, pure red
• 4 roma tomatoes (about 8 oz)
• 1/2 cup tomato paste
• 1/2 cup beef stock
• 1 cup dark beer
• 2 tablespoons cider vinegar
• 3/4 teaspoon cumin, ground
• 2 teaspoons oregano, minced
• 1/4 cup parsley, minced
• 1 (15 ounce) can red kidney beans, drained
• 4 ounces goat cheese, crumbled for garnish

Recipe

• 1 for the chili:.
• 2 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 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. season with salt and pepper, stir in the chili 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.
• 3 bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. add the beans and cook for 15 minutes longer, stirring occasionally. ladle into serving bowls and sprinkle with goat cheese.