Texas Chili: comfort food deluxe

Who doesn’t need a big bowl of comfort food every now and then (funny, isn’t it that most comfort food comes in bowls!)? This recipe originally came from a friend of a friend’s blog, http://blogg.mama.nu/elsiesparon/ . It is in Swedish, and I strongly recommend it for all of you that can understand it! Anyway, I made some adjustments to the recipe and I’m sure you will do the same to this one. That’s another characteristic of real comfort food: it has to be just right for you!

Texas Chili:

  • 1.2 kg good quality meat in cubes (I use goulash meat)
  • 3 cans beer (normal size, preferably dark beer)
  • 150 g streaky bacon, diced
  • 800 ml rich stock (oxtail or beef works well)
  • 1/2 bottle smoky bbq sauce
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 4 cloves of garlic, minced
  • 1 can butterbeans (or other mushy, white beans)
  • Salt, pepper, oregano, thyme and sambal oelek, to taste

Fry the onion, garlic, peppers, bacon and meat until the meat is sealed. Add the rest of the ingredients and leave to cook slowly until the liquid has been absorbed (about 4 hours). Add the beans towards the end of the cooking process (when almost all the liquid has been absorbed). Stir vigorously to let the meat fall apart and form a gooey, yummy chili that is almost like a paste. Serve the chili with your condiments of choice. I used brown and wild rice, fresh baby spinach, tomato salsa (w coriander and green chili), creme fraiche, chopped red onion and grated cheese. Normally, I would also serve guacamole but avos are not in season right now.

Prepping the chili could not be easier - it will take you 30 minutes tops. Then you just have to wait for the pot to work its magic!


Serve with your choice of condiments



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