Texas Chili:
1 1/2 pounds, grass feed ground beef, (I used the 90%)
1 can kidney beans, (you can make this sans the beans if you like)
2 cans tomato sauce
1/2 onion, finely diced or microplaned
2 cloves garlic, finely diced or microplaned
2 1/2 cups beef broth
4 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon mexican oregano
2 tablespoons olive oil
1/4 cup beer
1 teaspoons brown sugar
1/4 cup masa incorporated into 1/4 cup warm water
salt and pepper to taste
Heat oil in a large soup pot, add ground beef. Cook until meat has browned (3-5 minutes). Add finely minced onion and garlic. Cook an additional 2-3 minutes. Add spices, tomato sauce, sugar and beef broth. Bring to a boil. Cook for 30 minutes on simmer. Add beer and beans and cook 10 more minutes. Mix masa and hot water in a small cup, add to chili. Top with shredded cheddar and diced onion.
