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Ultimate
Chili
Makes 12 servings
Total time: 4 hours
Up to ¼ of the beef can be substituted
for ground turkey and firm tofu, if desired.
Serve with grated cheese, sour cream, salsa, and
chopped green onions.
|
2 |
lbs.
beef chuck |
1 |
lb. ground
beef |
2 ½ |
cups chopped
onion |
5 |
cloves garlic, minced |
2 |
(14.5 oz)
cans stewed tomatoes |
1 |
(15 oz)
can tomato sauce |
1 |
(12 fluid
oz) can or bottle of beer |
2 |
tablespoons chili powder |
1 |
tablespoon
dried oregano |
1 |
tablespoon
paprika |
2 |
tablespoons ground cumin |
1 |
tablespoon brown sugar |
4 |
cubes beef bouillon |
2 |
bay leaves |
1 |
teaspoon ground black pepper |
2 |
(15 oz) cans pinto beans,
rinsed and drained well |
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Place beef chuck in freezer until slightly
frozen. Cut into ¼ to ½ inch cubes.
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In a large skillet over medium heat, brown
beef chuck and ground beef until it is cooked. Stir
in onions and garlic. Cook until onions are tender, about
5 to 10 minutes.
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Cut up canned tomatoes (discard the juice);
combine in a 6 quart cooking pot with tomato sauce, beer,
chili powder, oregano, paprika, cumin, brown sugar, beef
bouillon cubes, bay leaves, 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.
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Mix in pinto beans. Simmer
for ½ hour longer. Taste, and adjust seasonings if desired.
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