Oct 192010
 

Pictures

Chili Ingredients

Chili Ingredients

Browning the Meat

Browning the Meat

Cooking the Onions

Cooking the Onions

Adding the Peppers

Adding the Peppers

More Peppers

More Peppers

Mixing it Up

Mixing it Up

Garlic

Garlic

Simmering with Beer

Simmering with Beer

Reduced

Reduced

Adding the Spices

Adding the Spices

Tomato Paste

Tomato Paste

Mixing

Mixing

All Mixed Up

All Mixed Up

Adding the Meat Back In

Adding the Meat Back In

Adding the Diced Tomatoes

Adding the Diced Tomatoes

Adding the Tomato Sauce

Adding the Tomato Sauce

Adding Beef Broth

Adding Beef Broth

Adding Black Beans

Adding Black Beans

All in the Pot

All in the Pot

Stirring

Stirring

Boiling

Boiling

For Thickening

For Thickening

Adding the Cornmeal to the Chili Broth

Adding the Cornmeal to the Chili Broth

Stirring

Stirring

Adding Back into the Pot

Adding Back into the Pot

Stirring it Up

Stirring it Up

Boiling Pot o' Chili

Boiling Pot o' Chili

Bowl o' Chili

Bowl o' Chili

Finishing Touches

Finishing Touches

Jenna’s Beef Chili

2 pounds beef stew meat
2 tablespoons canola oil
5 whole jalapenos, minced
2 whole habanero chile, minced
1 whole onion, chopped
1 whole bell pepper, chopped
8 cloves garlic, minced
1 12 ounce bottle beer
1 teaspoon cumin seeds, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 8 ounce can tomato paste
2 14 ounce cans diced tomatoes, undrained
1 8 ounce can tomato sauce
7 cups low sodium beef broth
2 15 ounce cans canned black beans, rinsed and drained
1/3 cup cornmeal

Heat a large pot over high heat. Add beef to pan; saute 5 to 10 minutes, turning to cook on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add jalapenos, habeneros, onions, and bell pepper ;saute 8 minutes or until lightly browned, stirring occasionally.

Add garlic; saute 1 minutes, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, stirring occasionally.

Stir in spices and tomato paste. Cook 1 minutes, stirring frequently.

Add beef, diced tomatoes, tomato sauce, beef broth and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until beef is tneder, stirring occasionally.

Remove 1/2 to 1 cup of liquid and mix in cornmeal. Return to pot and let cook for a t least 15 more minutes or until you are ready to eat.

NOTES- Usually I make this chili with chicken, but they had a good deal on stew meat at the market so I thought why not! I had not habaneros so I used extra jalapenos and added a few serranos for good measure. I like chili because you can just throw in anything you want and change it up as you see fit. This is a spicy chili. You have been warned!

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>