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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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How chili has evolved for me... Ingredients:
1 lb ground beef |
1 lb beef sirloin, cubed |
1 large onion, chopped |
2 garlic cloves, minced |
3 large tomatoes, chopped |
2 (6 ounce) cans tomato paste |
3 (15 ounce) cans beans (kidney, pinto, red, misc) |
1 tablespoon ground cumin |
1 tablespoon paprika |
1 tablespoon chili powder |
1 teaspoon oregano |
1 teaspoon salt |
1 (12 ounce) can dark beer |
3 -6 hot peppers, chopped (adjust for heat, chili, habanero, cayenne, etc) |
2 teaspoons oil |
Directions:
1. Mix cumin, paprika, and chili powders together.
2. Heat 1/2 above spice mix in oil until aroma is released.
3. Saute cubed steak until surface is well seared.
4. Add ground beef, onion, and garlic and continue to saute until beef is ALMOST done.
5. Move to large chili pot, and blend in tomato paste.
6. Add all remaining ingredients.
7. Reduce heat.
8. Simmer with occasional stir for at least 3 hours, or as long as you can wait.
9. Add ground Habanero (Scotch Bonnet) pepper to adjust heat to taste.
10. Add more dark beer (or beef broth or water) to adjust consistency.
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