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Graham Elliot’s Texas Style Chili

Submitted by: | Source: Graham Elliot

Graham Elliot’s Texas Style Chili


2 lbs Top Sirloin, cut into 1 ½" cubes
2 lbs Boneless Pork Shoulder, cut into 1 ½" cubes
2 tsp Ground Cumin
2 tsp Ground Ancho or Regular Chili Powder
1 tsp Kosher Salt
¼ cup Vegetable Oil
10 cloves Garlic, chopped
6 Celery Stalks, coarsely chopped
1 Large Onion, coarsely chopped
1 Green Bell Pepper, halved, cored, seeded and chopped
1 Jalapeno Chile Pepper, seeded and sliced. (wear plastic gloves when handling
1 can Diced Tomatoes, 28 oz
1 can Beef Broth, 15.5 oz
1 bottle Dark Beer, 12 oz
4 Chipotles In Adobo, chopped, about ¼ cup
2 Cinnamon Sticks
¼ cup Chopped Oregano
1 can pto Beans, rinsed and drained 15 oz
¼ cup Fresh Lime Juice
½ cup Chopped Cilantro


Toss beef and pork with cumin, chili powder and salt. Heat oil in large stockpot and brown meat on all sides in 2 batches, 5 to 6 minutes per batch. Transfer meat to side platter, reserving oil in pot. Add garlic, celery onion, bell pepper and jalapeno. Cook, stirring until vegetables soften, 10 minutes. Return meat to pot. Add tomatoes, broth, beer, chipotles, cinnamon, and oregano. Simmer, uncovered, for 2 1/2 hours or until meat is fork tender. Add beans and cook for 20 minutes longer, stirring occasionally. Add lime juice and cilantro for the last 5 minutes.