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!