Texas Chipotle Chili
Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours
BEER PAIRING
Pair with a Bohemian Pilsner, like Pilsner Urquell®
Texas chili and a refreshing Bohemian Pilsner beer? That’s a dynamically delicious duo. The peppery and floral Saaz hop aromas in Bohemian Pilsner Urquell complement and add complexity to the chipotle peppers, garlic and spices in the chili.
This recipe combines traditional Texas chili with a touch of smoky chipotle pepper for a delicious and classic “bowl of red.” Take it to another level and pair each bite with the toasty malt flavors and hints of honey found in Bohemian Pilsner Urquell to bring a little bit of contrast that’ll calm the heat in the finish.
INGREDIENTS
3 chipotle peppers, in adobo sauce
1 tablespoon adobo sauce
1 tablespoon tomato paste
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon cumin
1 tablespoon canola oil
1 teaspoon kosher salt
3 pounds cubed beef chuck
1 yellow onion, diced
6 cloves garlic, minced
12 ounces Bohemian Pilsner Urquell
3 cups beef broth
2 tablespoons all-purpose flour
FOR SERVING:
Cheddar cheese, shredded
White onion, diced
Corn chips
Homemade cornbread
PREPARATION
STEP 1
In a food processor or blender, purée the chipotle peppers, adobo sauce, tomato paste, chili powder, oregano and cumin.
STEP 2
Heat oil in a large heavy-bottomed pot over high heat. Season the beef with salt and then separate into two batches. Sear the first batch until browned, set aside and then repeat for the second batch. Adding additional oil if needed, sauté onions and garlic until softened—about 5 minutes. Return beef to pot and add the chili paste, Bohemian Pilsner Urquell and beef broth. Bring to a boil, then cover. Reduce heat to a low simmer until beef is tender—about 2 hours.
STEP 3
Remove a ½ cup of broth and whisk in flour until smooth. Pour mixture into the chili while stirring. Simmer for another 5 minutes or until the chili has thickened. Taste and season with additional salt if needed. Serve.
Serving Suggestion: Be a true Texan and top this delicious chili with cheddar cheese, white onions and corn chips, or serve with homemade cornbread.
Note: Adjust the level of heat by the number of chipotle peppers used.
Ingredients
INGREDIENTS
3 chipotle peppers, in adobo sauce
1 tablespoon adobo sauce
1 tablespoon tomato paste
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon cumin
1 tablespoon canola oil
1 teaspoon kosher salt
3 pounds cubed beef chuck
1 yellow onion, diced
6 cloves garlic, minced
12 ounces Bohemian Pilsner Urquell
3 cups beef broth
2 tablespoons all-purpose flour
FOR SERVING:
Cheddar cheese, shredded
White onion, diced
Corn chips
Homemade cornbread
Preparation
PREPARATION
STEP 1
In a food processor or blender, purée the chipotle peppers, adobo sauce, tomato paste, chili powder, oregano and cumin.
STEP 2
Heat oil in a large heavy-bottomed pot over high heat. Season the beef with salt and then separate into two batches. Sear the first batch until browned, set aside and then repeat for the second batch. Adding additional oil if needed, sauté onions and garlic until softened—about 5 minutes. Return beef to pot and add the chili paste, Bohemian Pilsner Urquell and beef broth. Bring to a boil, then cover. Reduce heat to a low simmer until beef is tender—about 2 hours.
STEP 3
Remove a ½ cup of broth and whisk in flour until smooth. Pour mixture into the chili while stirring. Simmer for another 5 minutes or until the chili has thickened. Taste and season with additional salt if needed. Serve.
Serving Suggestion: Be a true Texan and top this delicious chili with cheddar cheese, white onions and corn chips, or serve with homemade cornbread.
Note: Adjust the level of heat by the number of chipotle peppers used.
