From the family collection
Raymond's Spicy Chili
Raymond's slow-simmered chili with beer and beef.
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Serves 10-12 · Maria Floyd's recipe
- 3 lbs lean beef, cut in ½-inch cubes
- ¼ cup vegetable oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1½ cups tomato sauce
- 1 (12 oz) can beer
- 3 Tbsp chili powder
- ¾ tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
How to make it
- Heat the oil in a heavy pot and cook the beef cubes over low heat just until the meat turns gray — don't let it brown.
- Add the garlic and onion; cover and simmer 8 minutes.
- Add the tomato sauce and beer; cover and simmer about 12 minutes. If it runs thin, make a paste of 2 tablespoons flour and a little water, stir it in, and cook 10 minutes.
- Add the remaining seasonings.
- Simmer covered over low heat 1½ to 2 hours, until the meat breaks apart with a fork.
