Lone Star Chili
Classic Texas chili done right. Brown beef, toast aromatics and spices, add beer and tomatoes, then simmer for an hour until thick and deeply flavored. Stir in cornmeal for body and serve with your favorite toppings for a hearty, no-frills Lone Star bowl.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 12
Ingredients
Preparation
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Step 1
Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Remove the beef and set aside to drain.
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Step 2
Add olive oil and onion to skillet; cook until nicely browned.
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Step 3
Add back in beef, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.
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Step 4
Add in the beer, diced tomatoes and green chilies, and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.
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Step 5
After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached.
Nutrition Information
239 Calories
3.9g SAT FAT
24g PROTEIN
3.2 mg IRON
5.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Chili Powder: A spice typically made from ground dried chili peppers. It has a warm, earthy flavor with varying levels of heat. Commonly used in Tex-Mex or Mexican dishes.
Dark Beer: A category of beer that is typically deeper in color, ranging from amber to near black. Has a richer, more robust flavor. Features notes of roasted malt and coffee.
Diced Tomatoes with Green Chiles: Canned ingredient with chopped tomato and medley spiced green chile. The tomatoes are picked at peak ripeness, canned, and mixed with green chiles for a bit more spice. Best used in tacos, chili, queso, soups, and casseroles.
Masa Harina: Spanish for dough, this ‘corn flour’ is made from dried corn kernels cooked in limewater, before being ground. It’s a Latin American ingredient popular in recipes like arepas, tamales, or tortillas, and also serves as a gluten-free option for those who can’t have regular flour.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I add beans?
True to authentic Texas tradition, this recipe doesn’t include beans—but you can absolutely add them if you prefer!
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What kind of beer works best in this recipe, and can it be made alcohol-free?
A dark lager, amber ale, or Texas-made beer works best. For an alcohol-free version, substitute an equal amount of beef broth.
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Why does the recipe call for masa harina at the end, and can I skip it?
The masa harina acts as a natural thickener and gives the chili its signature glossy texture. If skipped, your chili might turn out a bit soupy.
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A great and easy chili to make.