MINNESOTA CHILI
The best thing to eat after sweeping snow from your roof, chipping ice off your steps, and knocking down icicles. I know chili didn't originate in Minnesota, but it should have! While this isn't a "true" chili, according to purists, it is a tasty stew-type soup, guaranteed to warm your "cockles" (of the heart or otherwise!)
Provided by Vina7737
Categories Meat
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In dutch oven, heat oil over medium heat.
- Add beef and brown for two minutes.
- Add onions and garlic; saute, stirring for 1 minute.
- Add the tomato sauce, Tabasco, stock base, and paprika.
- Stir to combine well.
- Add the beer, stir again, and bring to a boil.
- Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
- Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
- Stir to combine.
- Cover and cook another 45 minutes.
- Add corn, stir and cook for a final 15 minutes.
- Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
- Serve hot.
- (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
- If made to recipe, the result will be spicy and flavorful; not spicy/hot.
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