It's that season again - soup and chili. This recipe will feed a good sized crew of hungry people...For smaller batch, try my Hot Dogey Chili recipe that serves 2-4 people
Provided by sallye bates
Categories Beef Soups
Time 3h
Number Of Ingredients 22
Steps:
- 1. In a large stew pot (or dutch oven) place beef broth, beer and water. Add oregano, paprika, chili powder, cayenne and salt and pepper and begin to simmer
- 2. In a separate heavy skillet, brown 2 lbs of meat at a time. When browned, drain and add to stew pot, stirring. Continue until all meat is browned, drained and added to mixture.
- 3. Saute onions and garlic in olive oil until translucent (If you use dried onions & garlic powder, you can skip this step and add powder directly to simmering mixture.
- 4. Add mole, sugar, coriander, hot sauce, tomato sauce and tomatoes to mixture and simmer for two hours.. Add enough water a cup at a time until liquid is about 2" above meat mixture. Stir occasionally, adding more liquid as needed to keep liquid about 2" above meat mixture.
- 5. Dissolve flour or cornmeal in warm water (to about the consistency of pancake batter). Stir into meat mixture until well blended. Simmer about 20 minutes longer.
- 6. For hotter chili, add additional hot sauce and/or chili powder. If you like milder chili, try my Hot Dogey Chili recipe or delete the Louisiana hot sauce
- 7. If you have a large crockpot, this recipe adapts easily to crockpot cooking. Follow instructions, except place everything in crockpot instead of stew pot and simmer on low for about 6 hours.
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