HEIDI ROGER'S CHILI

HEIDI ROGER'S CHILI image

Yield 8-10 bowls

Number Of Ingredients 15

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3 lb. ground beef chuck
3 T vegetable oil
3 large yellow onions, chopped
1 large green bell pepper, chopped
5 cloves garlic, minced
1 jalapeno chile, seeded and finely chopped
1/2 c chili powder (I added more at the end)
3 T ground cumin (I added a bit more at the end)
1 T ground oregano
2 t ground coriander
1 bottle lager beer (e.g. Dos Equis)
2 1/2 c beef broth
1 can (28oz) crushed tomatoes
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained

Steps:

1. In large frying pan, salt and brown half the beef, about 5-7 minutes; drain fat; repeat with remaining beef and set aside. 2. In large pot over medium flame, heat oil and saute onion and pepper until soft, about 5-7 minutes; add some salt to onions and stir gently. Add garlic and saute for 1 minute. Add jalapeno, chili powder, cumin, oregano and coriander; stir until well-combined and cook for 1 minute longer. 3. Add to pot the reserved beef, beer, stock and tomatoes and bring to a gentle simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes. 4. Add kidney and pinto bean and continue to simmer, uncovered, until chili is slightly thickened, about another 5-7 minutes. Check seasonings and adjust to taste.