Fire ’n Suds Chili
Posted October 28, 2006 – 4:15 pm in: Beef, One Pot Meals, Tex-Mex
SERVES 8
Ingredients:
- 6 slices thick bacon, julienned
- 3 lb boneless beef chuck steak, cubed
- 1 1/2 cups chopped onions
- 2 tbsp finely chopped seeded jalapeno pepper
- 6 cloves garlic, finely chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp oregano, crumbled
- 2 tsp ground ancho chile pepper
- 3/4 tsp salt
- 1/4 tsp ground allspice
- 1 28 oz can diced tomatoes
- 1 28 oz can kidney beans, rinsed and drained
- 1 can beer
Directions:
- Cook bacon in a Dutch oven over medium heat until crisp.
- Remove bacon with a slotted spoon; drain bacon on paper towels.
- Drain off excess fat from pan; reserve for browning beef.
- Add beef to pan in batches and brown on all sides, adding reserved fat as necessary.
- Transfer beef to a plate. Add onions to pan and sauté until softened, about 5 minutes.
- Add jalapeno pepper and garlic; sauté for 2 minutes.
- Add next 6 ingredients (chili powder through allspice) and sauté until fragrant, about 1 minute.
- Stir in tomatoes, beans, beer and bacon. Bring to a boil, scraping to loosen browned bits.
- Return beef and any accumulated juices to pan. Bake, covered, at 350ºF, stirring occasionally, for 1 1/2 - 2 hours or until meat is tender.
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