Beer ‘n’ Black Bean Chili
San Antonio is famous for bringing chili to the world. The San Antonio “Chili Queens” operated street stands on Military Plaza in the late nineteenth century. In 1977 the Texas Legislature made chili the official dish of the Lone Star State.
2 T. olive oil
2 pounds stew beef, cut into 1/2-inch cubes
2 cups chopped onion
1 (4.5 oz.) can chopped green chiles
1 (14.5 oz.) can beef broth
1 cup beer (Dos Equis is preferred)
1 (6 oz.) can tomato paste
3 T. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. salt
2 (15 oz.) cans black beans, drained and rinsed
1 cup shredded Cheddar cheese
White tortilla chips
Heat the oil in a large saucepan over medium-high heat. Add the beef and brown it on all sides.
Add the onion and saute for 5 minutes or until it is translucent. Drain any remaining oil.
Stir in the chiles, beef broth, beer, tomato paste, chili powder, garlic powder, oregano, cumin, and salt. Bring to a boil, then reduce the heat and simmer for one hour to let the meat become tender and for the flavors to blend, stirring occasionally.
Add the beans and simmer for 20 more minutes.
Ladle into individual serving bowls and garnish with the Cheddar cheese.
Serve the chips on the side.
Serves 6
The Return of the Chili Queens Festival is held at Market Square over Memorial Day Weekend. In addition to a historical re-enactment of the days of the Chili Queens, there is a CASI chili cook-off, as well as street food, arts and crafts vendors, and live music.
The Chili Queens sold their chili at Miliary Plaza before they were moved to Market Square in 1887. A big plate of chili and beans, with a tortilla on the side, cost a dime back then. The women made their chili at home, loaded it onto colorful chili wagons, and transported it to the plaza. They built mesquite fires to keep the chili hot, lit their wagons with colored lanterns, and dished out their chili.
Copyright 2010… Foods and Flavors of San Antonio
