SAN ANTONIO – Cool weather has arrived and football season is going strong, which means it is the perfect time for a bowl of chili. Owner of Sangria on the Burg, Chef Ceasar Zepeda shares an at-home version of his restaurant quality Texas chili.
- 2 pounds ribeye ends and pieces, medium diced (substitute: beef stew meat)
- 2 pounds ground beef
- 2 yellow onions, diced
- 5 jalapeños, deseeded and small diced
- 2 ounces minced garlic
- 1 can stewed tomatoes with juice, chopped
- 2 large cans ranch style beans
- 3 bay leaves
- 1/4 cup chili powder
- 4 tablespoons cup beef base
- Salt and pepper, to taste
Brown diced ribeye and ground beef in stock pot.
Add onions, jalapeños, garlic, salt and pepper. Sweat the onions and then add stewed tomatoes and beans. Fill empty bean cans halfway with water and add to pot. Add chili powder, beef base and bay leaves.
Let stew and simmer on low heat for at least 30 minutes to one hour, or until meat is tender.
Remove bay leaves and taste, add salt and pepper if needed.
To find out more about Sangria on the Burg, click here.