Ingredients Jump to Instructions ↓

  1. 1 lb. ground pork

  2. 1 lb. ground beef

  3. 1 lb. chuck steak, fat trimmed, cubed

  4. 6 cloves garlic , minced

  5. 1 dark beer (16-22 oz)

  6. 2-3 cans beef broth

  7. 4 Tbs. ground cumin

  8. 5 Tbs. chili powder

  9. 2 tsp. dried oregano

  10. 2 tsp. salt

  11. 1 tsp. cayenne pepper

  12. 3 6oz. cans tomato paste

  13. 2 tsp. sugar

  14. 3 cups fresh diced tomato

  15. 3 cups frsh diced onion

  16. 3 cups diced red bell pepper tabasco sauce

  17. 4 cans beans (black, kidney , pinto)drained, rinsed

  18. 1 cup chopped fresh cilantro

  19. 1/3 can chipotle peppers in adobe sauce Sour Cream Cheddar Cheese, grated

Instructions Jump to Ingredients ↑

  1. Brown ground meats in large heavy pot, about 5 minutes. Add any cubed meats and garlic and saute about 5 minutes. Add beer and broth (enough to fully cover meat, add water or more broth if you have to) bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions and peppers and simmer until vegetables are tender, about 30 to 45 minutes. Add beans and cilantro. Add enough beef broth to desired consistency. Add a dash or two of Tabasco Sauce and add chipotle peppers with adobe sauce. I usually dice about 3 or 4 of the peppers and then spoon most of the adobe sauce out of the can to add to the chili. It depends on how spicy you want it.(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to a simmer. Ladle hot chili into bowls; top with a dab of sour cream, grated cheese and serve.


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