JIM KACZMAREK'S CHILI

Jim Kaczmarek's Chili image

This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 3h55m

Yield 12

Number Of Ingredients 16

Previous Next

Ingredients

3 pounds beef chuck
2 ½ cups chopped onions
5 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
5 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons ground cumin
1 tablespoon brown sugar
4 tablespoons beef bouillon granules
2 bay leaves
1 tablespoon salt
1 teaspoon ground black pepper
2 (15 ounce) cans pinto beans, drained

Steps:

Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 22.9 g, Cholesterol 80.8 mg, Fat 22.1 g, Fiber 5.7 g, Protein 24.8 g, SaturatedFat 8.6 g, Sodium 1617.5 mg, Sugar 7.2 g