Title: True Texas Chili
Categories: Chili Soup Meat Hot
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 2 | lb | Ground Beef |
| 2 | md | Onions; chopped |
| 2 | | Garlic cloves; finely chop |
| 28 | oz | Tomatoes; whole |
| 12 | oz | Beer |
| 5 | tb | Chili powder |
| 2 | | Jalapeno chili; seed & chop |
| 1 | tb | Cumin |
| 2 | ts | Paprika |
| 1 | ts | Sugar |
| | | Cayenne pepper (optional) |
| | | Cheddar cheese; shredded |
| | | Red onion; chopped |
| | | Avocado; sliced |
Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute
until meat is browned. Stir in next 7 ingredients and bring to boil over
medium-high heat. Reduce heat to medium-low and simmer, uncovered, about
45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if
desired. Ladle into bowls. Garnish with cheese, onion and avocado, if
desired. Makes about 8 cups.