 |
Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
|
The day before I gave birth to my son, I made this dish to enter into a chili contest at my husband's work. We won second place, even though we were unable to attend because I was in the hospital giving birth at that point! It takes a little bit of effort to make, but once all the ingredients are in, it's just a matter of waiting for the flavors to meddle. If I can make this dish 9 months pregnant, anyone can! Well worth the effort! Ingredients:
4 tablespoons olive oil |
1 1/2 large onions |
6 garlic cloves |
2 lbs stew meat |
1 tablespoon worcestershire sauce |
1/4 cup flour |
1 (28 ounce) can crushed tomatoes |
1 (15 ounce) can black beans |
1 (15 ounce) can kidney beans |
0.5 (7 ounce) can chipotle chiles in adobo |
1 (12 ounce) bottle beer |
1 cup beef stock |
2 1/2 tablespoons dried oregano |
2 tablespoons chili powder |
1 tablespoon ground black pepper |
1/2 teaspoon kosher salt |
1/2 tablespoon ground cumin |
1 1/4 ounces dark chocolate |
1/4 cup of crushed corn tortilla chips |
Directions:
1. Chop onion and garlic, and cook over medium-low heat in 2 TB of oil until translucent. Remove.
2. Sprinkle stew meat with Worcestershire sauce and coat in flour. Add to pan, with remaining oil and cook over medium-high heat until edges are brown; remove.
3. Deglaze pan with chicken stock, and add chocolate to melt. Add beer (slowly! It may foam a bit), chipotle peppers in adobo, tomatoes, onions, garlic, meat and spices.
4. Stir, cover, and let simmer on low for 4 hours.
5. Add crushed tortillas to thicken sauce.
6. Stir in beans and allow to simmer an additional 2 hours.
7. Refrigerate overnight. Reheat and serve.
|
|