| Nov. 20th, 2008 @ 04:45 pm Chili Recipe |
|---|
Someone asked for this recently so I figured I'd type it up.
Snark's Chili
Ingredients:
- 3 tbsp vegetable oil
- 1 lb lean ground beef
- 1 lb steak (Preferably top sirloin but chuck works too), cut in 1/3 inch dice
- 2 medium onions, chopped
- 1 green bell pepper, seeded and chopped
- 5 cloves garlic (pressed or minced)
- 1/4 cup tomato paste
- 5 jalapeno peppers, stemmed, seeded and minced
- 2 bay leaves
- 5 tbsp chili powder (Preferably Penzey's)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 2 cans (14 1/2 oz) diced tomatoes (preferably Muir Glen fire roasted), un-drained
- 1 can beer
- 1 can (14 oz) beef broth
- 2 cans (4 oz) diced green chilies, un-drained
- 4 tbsp Sriracha sauce
- 2 tbsp Tabasco sauce
- 2 tbsp Cholula sauce
Heat 1 tbsp of the oil in a large pot over medium-high heat. Brown diced meat in oil, don't stir too frequently to get a good browning. Move meat and drippings to a large bowl. Brown ground beef, breaking it up into small chunks. Move meat and drippings to the meat bowl.
Heat the other 2 tbsp oil over medium heat. Add onion, green pepper and garlic. Stir until vegetables are tender.
Add tomato paste, jalapenos, bay leaves, chili powder, salt, cumin and black pepper to the pot. Add tomatoes to the pot, squishing them as you add them. (If you like less chunky chili. I do!) Add beer, meat, broth and green chilies. Bring to a boil. Add hot sauce. Reduce heat and simmer, partially covered for 2 hours or until meat is very tender.
I usually make this in double or triple batches and freeze the leftovers. Without beans it freezes really well. If possible let sit in the fridge overnight for the flavors to blend before serving.
When serving, it's always tasty to add toppings like:
- Sour cream
- Shredded cheddar cheese (Sharp)
- Chopped onions or Jalapenos
- Sliced green onions
|
![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=88.8){kind=small}
solidsnark's journal
amused