CHUNKY BEEF CHILI
This is from Art Smith's cookbook, "Kitchenlife." Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags.
Provided by Cindy Starke
Categories Meat
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
- Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
- Add garlic to pot and cook veggies one minute more.
- Sprinkle veggies with chili powder, cumin and oregeno. Stir weel.
- Return beef and any juices to pot. Stir in tomatoes with their juice, broth and beer.
- Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
- Remove from heat and let cool a few minutes. Skim off surface fat. Stir in cooked beans, if desired.
- Remove one cup of chili liquid and mix well with cornmeal. Stir the cornmeal paste into pot along with chocolate. Cook until thickens slightly, about 5 more minutes.
- Serve with sour cream, shredded cheddar and chopped green onions, if desired.
Nutrition Facts : Calories 793.8, Fat 58.1, SaturatedFat 22.9, Cholesterol 187.8, Sodium 270.9, Carbohydrate 12.4, Fiber 2.8, Sugar 3.3, Protein 52
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