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Ingredients Jump to Instructions ↓

  1. 1 2/3 cups 394ml Chicken broth

  2. 1/8 cup 29ml Oil

  3. 1 1/3 lbs 605g / 21oz Flank steak - or top round

  4. 1 1/3 lbs 605g / 21oz Pork roast - boneless

  5. 1/8 cup 13g / 1/2oz Celery - chopped

  6. 14 oz 530g Stewed tomatoes

  7. 2/3 teaspoon 3 1/3ml Sugar

  8. 2 Green chilies - peeled

  9. 1 teaspoon 5ml Oregano

  10. 1 teaspoon 5ml Cumin

  11. 1 teaspoon 5ml Black pepper

  12. 1 1/3 teaspoons 6.7ml Salt

  13. 1/3 teaspoon 1.7ml Cilantro

  14. 1/3 teaspoon 1.7ml Thyme

  15. 1 2/3 teaspoons 8 1/3ml Chili powder

  16. 1/3 cup 78ml Beer

  17. 1 Garlic cloves - chopped

  18. 1 Onions - chopped (medium)

  19. 2/3 Green peppers - chopped

  20. 1/3 lb 151g / 5 1/3oz Jack cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim all fat from meat and cut into 1/2" cubes. In a 2 qt. pot, combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil the green chilies for 15 minutes, let cool and remove the skin, seeds and veins, then cut into 1/4" squares. Mix all dry ingredients into beer until all lumps disappear. Combine the beer mix, tomatoes, chilies and garlic with the chicken broth and set aside. Brown the pork and then the beef, set aside. Add the onions and peppers to what is left from the cooked meat. Simmer until onions are done. Add every thing else and simmer for 2 to 3 hours. Let cool and place in the refrigerator for 24 to 48 hours. When you reheat the chili use 1/6 lb. of the cheese, add this at about 5 minutes before you serve the chili. If you wish you can add some juice from a lime.

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