[Recipes
Texas Style Kobe Beef Chili with Smoked Bacon and Dark Ale
This chili may be made with regular beef, should you not have Kobe at the ready. Bacon lends a smokiness. The dark beer provides depth, and the taste improves as it sits overnight. Give it a try; it's a Chef Fazel special!
| Serves: | 8 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 03:30 |
Cuisine: | Southwest |
| Difficulty: | Moderate | Meal Type: | Other |
| Main Ingredient: | beef | Dish Type: | Soup |
| Main Cooking Method: | Simmer | Season/Occasion: | Winter |
Recipe
Ingredients
- 2 1/2 lb. American Kobe Beef Top Round, Course/Thick Ground
- 1/4 lb. smoked bacon
- 1/4 C. onion, minced
- 3 each garlic cloves, minced
- 1/3 C. flour
- 1 bottle(s) dark beer
- 1 qt. unsalted beef stock
- 1/2 lb. tomato, diced
- 4 Tbsp. chili powder
- 3/4 tsp. cumin
- 1 tsp. oregano
- 3/4 tsp. cayenne
- 1/4 tsp. black pepper
- 2 tsp. sugar
- 1 Tbsp. salt
- 2 each bay leaves
Directions
Brown ground beef and bacon; drain off excess fat. Add onion and garlic; saute until soft. Add flour and incorporate well. Add remaining ingredients.
Simmer for three hours until liquid has reduced to thick chili consistency. Cool overnight and reheat next day to eat.
The taste improves as it sits overnight.