2 1/2 lbs. tri-tip or beef stew meat, cut into 1/2 in cubes
2 1/2 lbs. ground chuck
1/2 tbsp dried oregano
7 tbsp chili/chipotle powder (divide to your liking, omit chipotle powder if you cannot find it.
1 tbsp ground cumin
1 tbsp paprika
2 large sweet onions, diced
6 cloves garlic, minced
1 red bell pepper, diced
1/2 can chipotle pepper in adobo sauce, diced
1 jalapeno, diced
4 oz can diced green chiles
15 oz can crushed tomatoes
4 cans of your favorite beans, partially drained (use any variation of size and color)
1 tbsp brown sugar
1 tbsp balsamic vinegar
1/3 c corn starch
Instructions
Use a large pot or dutch oven. Over med-high heat brown beef in batches, season each batch with chili powder using 2 tbsp total for this step. Drain 1/2 of the fat from your pot.
Return all beef to your pot, add 2 beers, remaining chili/chipotle powder, and other dried spices. Bring just to a boil, then simmer on low for one hour. During the last 10 minutes of this simmer caramelize onions in a seperate skillet. Saute the garlic with the onion for 1-2 minutes; be careful not to burn the garlic.
Add onions and garlic to your chili pot. Mix in peppers, chiles, tomatoes and beans. Return to simmer for another 1-2 hours.
When simmer is complete, add sugar and vinegar. In a small bowl mix corn starch with equal part cold water. Add corn starch mixture to chili, bring up to a boil over med-high heat and stir until thickened.
Serving
Suggestions
Serve with sour cream, shredded cheese, and corn bread. (Oh, and any beer that was not consumed waiting for your chili to simmer!)
Originally Submitted
2/22/2009
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