OK, so I told you about the chili cookbook I bought when I did my post on making fresh chile powder…Now you get to see and experience, vicariously, unless you try this recipe, my new chile recipe! Are you ready? ARE YOU READY? OK, then let’s head into the kitchen, shall we?
Ingredients:
1/4 cup of vegetable oil (no canola!)
1 yellow onion, chopped finely
7 cloves of garlic, chopped finely
2#’s stew meat cut up into pieces no bigger than a kidney bean
1 bottle of Sierra Nevada Pale Ale
1 28 oz. can each of diced tomatoes, pinto beans, kidney beans
Pure chile powder, click here for the recipe!
1 1/2 tsp. Mexican oregano
1 1/2 tsp. ground cumin
1/2 tsp. Spanish paprika
1/4 tsp. cayenne pepper
1/2 tsp. each of salt and black pepper
2 cans beef broth
Now that you know what is in this, let’s get cooking! Have everything ready to go as it will actually save you time in the kitchen. Plan on spending about 3-4 hours of cooking time. One of the things I learned from the chili experts is that when you cook chili, you leave the cover off your cook pot! The reason is the juices cook down and the flavors intensify!
First, add the vegetable oil to your cast iron dutch oven. Heat it over medium heat. When the oil is hot add the garlic and the onion and cook until they start to turn translucent.
Then add in your cut up beef and brown.
Once the beef is browned, add the beer,
the tomatoes, and the beans. Stir to combine. Then dump in that fresh pure chile powder! (Side note to Conor: I tried doing a pouring shot, and you can see a couple of flakes floating down to the surface of the chili…)
Follow this with the oregano, cumin, cayenne, salt and pepper. Pour in about half a can of the beef broth. Stir well to combine. Then set the pot to boil, and once it does, turn the heat down so that the pot gently simmers. It will be quite juicy as this photo shows.
Now we are going to let this cook for about 3-4 hours. Check the chili every half hour, stirring to keep it from sticking to the pot. It will thicken as it cooks down, so add beef broth as needed.
About half way through taste test to check your seasonings and adjust if necessary. When this is done cooking, serve it up!
I just like topping my chili with cheese, but you can serve it with any of the following: finely chopped onion, cheddar or jack cheese, sour cream, lime wedges dusted with a bit of that pure chili powder, or fresh sliced or pickled jalapeno peppers.
Well, I hope that you enjoyed this trip into the kitchen! Now go out and have a wild and wonderful Wednesday! Thanks for stopping by!
You’re making me hungry! 😆
Very tasty! Let me know if you try it!
I would love to try this recipe! The weather has finally cooled quite a bit and I can see myself clear to enjoy a pot of good chili! I can tell this is full of some pretty amazing flavors. 🙂
It was really good and not overly hot! Let me know if you try it Debra!
It’s about that time of the year too!
🙂
I make really good chili too with corn and corn bread. Suddenly very hungry at 11;00 pm….. hmmmm. Lovely photograph !
There is nothing like a really good chili on a cold fall night! I like corn bread too with honey butter to go along with my chili, but after 4 hours in the kitchen, I chose easy!
WANT ! And I want some of your applesauce that I just read about too : )
Actually the chili followed by a warm apple pie would be really tasty!
Ok , I agree. When’s dinner : )
7 ish…
hehe : )
Lovely chili Barb. The bit of cheese really adds t the flavour and texture.
Nice one,
Conor
Why thank you Conor! I love cheese with chili! Best to you – B
Yum. I’ll be right over …
I have set one more place at the table…Can you be here by seven? 🙂
(pushes back from the table) Thank you for a wonderful meal. Your hospitality was quite gracious. ❤
Glad that you liked the chili!
Looks great! As always – the visuals provided by your photos add to the recipes you have shared! Thanks!
Thank you PJ!