Big Bend Texas-Style Chili - cooking recipe

Ingredients

2 tablespoons olive oil
5 garlic cloves, minced
2 onions, diced
1 1/2 lbs lean ground beef
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
2 tablespoons chili powder, pure red
4 roma tomatoes (about 8 oz)
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon cumin, ground
2 teaspoons oregano, minced
1/4 cup parsley, minced
1 (15 ounce) can red kidney beans, drained
4 ounces goat cheese, crumbled for garnish

Preparation

FOR THE CHILI:
Heat the olive oil in a large saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
Bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.