Thursday, November 5, 2009

Best Beef Chili

3 T olive oil
3 lb Ground Chuck
3 Large Yellow Onions, Finely Chopped
8 Garlic Cloves, Minced
1 Jalapeno, Finely Chopped
½ C Chili Powder
2 T Cumin
1 T Oregano
2 t Ground Corriander
1 ½ c Beer
2 ½ Cups Beef Stock
1 28 oz Can Crushed Tomatoes
1 Small Can Tomato Paste
1 15 oz Can Kidney Beans, Drained
1 15 oz Can Pinto Beans, Drained
1 15 oz Can Black Beans, Drained
3 T Masa Harina
Salt & Pepper to taste.

In a large stock pot over medium heat, add 3 T Olive Oil, Onions, Garlic, Jalapeno and Spices. Saute until onions are soft. Add beef and brown. Add beer, beef stock, tomatoes, & tomato paste and bring to a gentle simmer. Reduce heat and simmer for about an hour.
Add Beans and Masa. Simmer until the chili is slightly thickened, season with salt and pepper and serve.

Serves 8-10, can be frozen.

Background: I love chili and this recipe has great flavor and punch! Whenever I make it I get lots of compliments! Garnish with grated cheddar, fresh cilantro and chopped onions. xo

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