Thanks to TxBeef.org, this delicious Texas- Style Chili recipe has been floating around here and everyone loves it! We suggest you substitute ground beef or chili meat for the ground sirloin; it will be a little lighter on your budget, but not lighter on the taste.
Ingredients
2 pounds lean ground sirloin
1 Tbsp. vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, ribs and seeds removed, chopped
4 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
1 can (8-ounce) tomato sauce
1 can (10 ounce) diced tomatoes & green chilies, undrained
1 cup beer
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Suggested toppings: Sour cream, sliced green onions, shredded cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat; add oil. Lower heat to medium, add onion, bell pepper and jalapeno pepper stirring occasionally until tender, approximately 4 to 7 minutes. Add garlic and cook for additional 1 minute.
Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until browned, about 7 minutes.
Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.
Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
