This is one of many chili recipes I have tested, and I have refined it until I believe it’s just right. It’s made with chicken, but could just as easily be made with any meat you desire. It is also really good with beef.
I like it because it is different, and doesn’t taste like your “run of the mill” chili. As you will notice, it has no beans, and rightfully so. Real chili does not have beans, just meat, as any Texan will tell you. Of course, if your not from Texas, you can feel free to add beans.
Ingredients
1 lb. Chicken Thighs, cubed or 1 lb cubed Beef
4 cloves Garlic chopped
1 large Onion, chopped
1 large Red Pepper, chopped
3 Tbsp. Vegetable Oil
2-4 Tbsp. Chili Powder
1 Tbsp. Ground Cumin, only if you have not made your own chili powder.
1 Tsp. Ground Coriander
2 Tbsp. Worcestershire Sauce
1 can of Tomato Paste
¼ cup Cider Vinegar
1 bottle Beer
2 Tbsp. Tequila, optional
1 cup of strong chicken stock or beef stock if using beef.
Heat the oil in a heavy saucepan, add the onions and peppers, then the garlic and finally the dry spices. stir well and add meat and continue until just slightly browned. Add Worcestershire, vinegar, beer, tequila, Tomato paste and stock.
Cook over a slow simmer for 2 to 3 hours. Serve with corn tortillas, biscuits or Jalapeno Sweet Corn Bread.
The Louisville Chef 