True Blood Recipes: Sam Merlotte's Texas Chili

I am doing a two part Sam's chili recipe post. Since Sam was in part raised in Texas, the first one will be a basic Texas chili recipe.
There is an age old debate on whether there should be beans in chili or not you can take them out if you are a purist.

Where exactly is Sam's from in Texas post HERE

Big Bend Chili

2 tablespoons olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 pound ground beef (or stew meat)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes; blanched, peeled and diced (or 1 large can diced tomatoes)
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced oregano
1 can (15 ounce size) red kidney beans (or pinto) , drained

Directions:
To prepare 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, stirring frequently, until all the beef is browned. Drain.

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, and cook, covered, for 45 minutes.
Add the beans and cook for 15 minutes longer, stirring occasionally.

Some more great Texas chili recipes here