Roland Dickey from Dickey's Barbecue shares the recipe for his famous chili. It's made with beer and masa and without beans.
Texas “Nuff Said” Chili
Cooking Time: 2 hours and 15 minutes
2 pounds ground beef, coarse ground
1 (8-ounce) can tomato sauce
1 cup beef stock
1 cup Shiner Bock beer, or your favorite beer
2 fresh jalapenos, whole
3 tablespoons dark chili powder
2 tablespoons granulated onion
2 chicken bouillon cubes
½ teaspoon cayenne pepper
3 teaspoons smoked paprika
2 teaspoons granulated garlic
1 tablespoon ground cumin
2 teaspoons masa
Black pepper, finely ground, to taste
Kosher salt, to taste
Whole or sliced jalapenos
Diced yellow onions
Cook the ground beef in a large pot over medium-low heat for 3 to 5 minutes. Do not allow the beef to brown. Drain the beef in a colander and return the beef to the pot. Add the tomato sauce, beef stock, Shiner Bock, and ¾ cup of water. Add the whole jalapenos, cover, and simmer over low heat for 40 minutes. Add water as needed.
Stir in the chili powder, granulated onion, and chicken bouillon cubes, stir, then cover and simmer for 45 minutes more. Add water as needed. Stir in the cayenne, paprika, granulated garlic, and cumin.
Add a little water to the masa to make a loose paste and stir this into the simmering chili. Cover and simmer for another 40 minutes. Season to taste with pepper and salt, serve with cornbread or crackers, and pass bowls of shredded cheese, jalapenos, and diced yellow onions for garnish.