 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I got the original recipe from Rachael Ray. I made a few changes based on how I cook. I usually double this for our large family, but do not double the broth. We like to use a honey beer also. My husband likes his chili real spicy and the children do not, so the optional Tabasco sauce is there. I just put in 2 glugs of the BBQ sauce, I do not measure much of this recipe! Ingredients:
2 tablespoons oil |
1 large onion, chopped |
8 garlic cloves, minced |
1 1/2 lbs lean ground beef |
mccormick's montreal brand steak seasoning |
8 ounces beer |
14 ounces beef broth |
6 ounces tomato paste |
1 1/2 tablespoons chili powder |
1 tablespoon ground cumin |
1/2 cup barbecue sauce, smoky |
2 cups cheddar cheese, shredded |
tabasco sauce |
corn chips |
Directions:
1. Heat oil in deep pot. Add onions and garlic; saute 3 to 5 minutes, stirring frequently.
2. Add beef and brown, another 3 to 5 minutes. Season lightly with Montreal seasoning or salt and pepper. Add beer and let it reduce by half.
3. Stir in broth, pate, chili powder, cumin, barbecue sauce. Reduce heat to medium low and simmer 10 minutes.
4. Top with cheddar cheese. Serve with corn chips. Add hot Tabasco to make super spicy.
|
|