Fort Bend Foodie

By Denise Monroe

The “Star” is ringing in the new year with a new column that promises to capture the attention of those who love to dabble in the kitchen.  Whether it is a recipe or great information about food, wine, or other related topics, our focus is to cover the latest trends in food around the Bend.

As chilly weather settles in, a hot steaming bowl of chili is often on short order.  Being a Texas true blood, I proudly share a recipe by another Texas gal, Terry Thompson-Anderson from her Texas On The Plate cookbook. By combining the true essence of Texas with a not-so-expected ingredient, she adds red wine into the mix as a salute to Texas wine-makers and  creates a perfect marriage of flavors. What is a Texas chili without a beer?  She throws that in too! The smell of hot baking bread will burst into the air when you add that beer.  Wowsa!  You’ll want to add more just to smell that wonderful aroma.

Chuckwagon Chili With Beans
• 1/3 cup shortening
• 1 lb. each beef chuck and pork butt, trimmed and diced
• 2 medium Onions, chopped
• 2 celery stalks, chopped
• 1 each green and red bell pepper, chopped
• 3 large garlic cloves, minced
• 2 serrano chilies and 3 fresh jalapenos, seeds and veins removed, minced
• ½ teaspoon black pepper
• 1 5-ounce can tomato paste
• 1 28-ounce can Italian plum tomatoes, chopped and undrained
• 1 ½ cups tomato sauce
• 1 10-ounce can Ro-tel Tomatoes
• 2 cups each chicken and beef stock
• 1 12-ounce can of beer
• 2/3 cup dry red wine, such as Cabernet Suavignon
• 1 tablespoon dried
• Mexican oregano
• 2 teaspoons whole cumin seeds
• 1 tablespoon each ground cumin and ground coriander
• ¼ cup dark chili powder
• 1 16-ounce can each red kidney, pinto, navy, and black beans, undrained Shredded Colby cheese
• Chopped onions as garnish

Melt shortening in a heavy soup pot over medium-high heat.  Add the diced meats and cook until the meat is starting to brown and juices from the meat have evaporated, about 25 minutes. Add all vegetables and the black pepper. Cook until the paste is thick and dark red in color.  Add the chopped tomatoes, tomato sauce, Ro-Tel tomatoes, stocks, beer, and red wine.  Stir in all seasonings, blending well.  Bring to a boil, lower heat and simmer 1 ½ hours, stirring occasionally.  Adjust seasoning as needed.  Add salt as needed.  Skim all fat from surface.  Stir in beans.  Cook an additional 30 minutes. Garnish with shredded Colby cheese and chopped onions.

Serves 8 to 10.

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Posted by on Jan 9 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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