Sunday Funday! The Packers are playing the Texans today. Well of course I had to make chili. This chili has a combination of ground beef and chopped beef steak. Dark beer, chocolate, and dried chilies gives a deep rich flavor. I added a touch of Wisconsin with the toppings.
Ingredients
1tbsp neutral oil
1 lb. diced round or sirloin steak
2 lbs. ground beef
2 cups chopped onions
1 cup chopped Anaheim peppers
3 diced Jalapenos
3-4 cloved minced garlic
6 oz tomato paste
12 oz Negro Modelo beer
3 tbsps. chili powder
1 tbsp cumin
1 tsp smoked paprika
2 tbsps. cocoa powder
1/2 disk Mexican hot chocolate
4 cups beef stock
28 oz canned crushed tomatoes
(You can sub 3 tbsps. of chili powder for the dried peppers)
Topping
Chili beans
Elbow noodles
Cheese
Fritos or Tortilla chips
Sour Cream
Limes
Heat oil in a Dutch oven over medium high, Add diced beef steak, add first layer of salt and pepper. Once steak is brown add ground beef and cook through. Remove all but 2 tbsps. of grease. Add all veggies, onions - jalapenos. Add another layer of salt and pepper cook for 8 minutes. Once veggies are soft stir in tomato paste and cook for about 1 minute. Slowly stir in beer and add chili powder-Mexican hot chocolate. Cook for 7minutes.
Add beef stock and crushed tomatoes. If using dried peppers, remove stem and seeds. Add whole peppers to pot. Lower heats and simmer partially covered for 45 - 60 minutes.
Fish out peppers, place in a blender with 1/4 cup of water. Process until smooth and add back to pot. Serve with desired topping. Enjoy!
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