"When it comes to comfort food, a bowl of chili is right up there with the best of them. The slow-simmered stew comes in many different varieties, with people and places each putting their own spin on the concept. Texans so much as named chili as the state's official dish, so who better to trust than them when it comes to a delicious and hearty chili recipe? One thing about Texas chili is that you won't find any beans - an ingredient Texans believe"
"2 tablespoons vegetable oil (or another neutral cooking oil) 1 large onion, diced 2 teaspoons garlic paste 1 pound ground beef chuck 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon ancho chile flakes, or less if desired 2 teaspoons dried oregano 1 teaspoon sea salt 1 (14-ounce) can chopped tomatoes 2 tablespoons tomato paste 1 cup amber ale 1 tablespoon masa harina"
West Texas chili rejects beans and focuses on concentrated meaty flavors. The dish uses ground beef chuck browned with diced onion and garlic. A spice blend of cumin, smoked paprika, ancho chile flakes, oregano, and sea salt seasons the meat. Canned chopped tomatoes, tomato paste, and an amber ale form the simmering liquid. Masa harina is used at the end to thicken and add corn flavor. The total cook time is about 45 minutes. The final chili is rich, savory, and hearty, showcasing beef-forward depth without beans.
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