Award-Winning Chuck Wagon Chili |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For an extra-spicy kick, double the chili powder, but make sure you've got a cool drink close by! Ingredients:
1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes |
1 pound pork stew meat, cut into 1/2-inch cubes |
1/3 cup chili powder, divided |
4 tablespoons canola oil, divided |
1 large onion, finely chopped |
1 celery rib, finely chopped |
3 garlic cloves, minced |
1 tablespoon chopped canned green chilies |
1 carton (32 ounces) beef broth |
3/4 cup beer |
3/4 cup tomato sauce |
2 tablespoons grated dark chocolate |
3 teaspoons ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 teaspoon cayenne pepper |
Directions:
1. Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer.
2. Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender. Yield: 6 servings.
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