24 Diner's No-Bean Chili
This chili recipe is pure Texas! Roasted poblano peppers and Lone Star beer having a starring role in this top notch chili!
Ingredients
- 4 pounds chuck roast
- 3 pounds brisket
- 3 Tablespoons olive oil
- 2 yellow onions diced
- 4 jalapeños diced
- 2 Tablespoons chili powder
- 1½ Tablespoons smoked paprika
- 2 Tablespoons salt
- Pepper to taste
- 1 Tablespoon cumin seeds toasted and ground
- 2 cups whole peeled canned tomatoes crushed
- 2 roasted poblano peppers peeled and seeded
- 24 ounces Lone Star beer
Instructions
- Season the chuck roast with salt and pepper and sear in a heavy-bottomed pot until golden brown and crispy on all sides. Remove from the pot. Repeat the process with the brisket.
- Once both roasts have cooled to room temperature, dice the meat into ½-inch pieces. Heat up the heavy-bottomed pot and cook the diced meat in batches until caramelized. Remove and set aside.
- Add olive oil to the pot and sauté the onions, jalapeños, and spices. Add tomatoes and poblanos and cook for 3 minutes. Add beef back to pot, cover with beer, and stir to incorporate. Cover the pot and let it simmer for 3 hours, stirring occasionally.
- When ready to serve, garnish with grated cheddar cheese, pickled jalapeños, and diced red onions, if desired.
Notes
Recipe courtesy of 24 Diner in Austin.
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