Molly's Chunky Texas Chili
Description
Courtesy of Ellen Sweets
All this needs is beer and a hunk of jalapeño-Cheddar cornbread. Molly (Ivens) made her cornbread from scratch, but darned if I could find the recipe.
Ingredients
1 T. bacon drippings
3 yellow onions, chopped
1 large green bell pepper,
chopped
2 celery stalks, chopped
4 garlic cloves, minced
3 lbs. coarsely ground chuck
1 can beer
1 small can tomato sauce
4 T. chili powder
1 T. ground cumin
1 T. dried oregano
1 large bay leaf
1 t. dry mustard
2 c. beef stock
Salt and pepper to taste
Methods/steps
Heat the bacon drippings in a heavy-bottomed stockpot and sauté the onions, pepper, celery and garlic until vegetables soften. Add the chuck and stir until it browns. Add the beer, tomato sauce, chili powder, cumin, oregano, bay leaf, mustard, and beef stock and bring to a boil. Lower the heat and simmer, covered, about 2 hours. Check periodically to see if more liquid is needed. If so, add water. Check for seasoning. Just before serving, remove bay leaf.
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