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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This chili uses Chelada, which is a tomato beer, availiable at any grocery store. Packed with flavor, it has a nice spice to tickle you taste buds. Ingredients:
2 tbsp. vegetable oil |
1 1/2 lbs. stew meat, cut in small chunks |
1 large onion, chopped |
4 cloves garlic, minced |
1 tbsp. chili powder |
1 tbsp. ground cumin |
1 1/4 tsp. salt |
1 tsp. dried oregano |
1/2 tsp. cayenne pepper |
1 can (14 1/2 oz.) fire-roasted tomatoes |
12 oz. chelada (tomato beer availiable in any store) |
1/2 cup your favourite salsa |
1 can (15 oz) black beans, drained |
1 can (15 oz) red beans, drained |
for toppings |
cilantro, chopped |
green onions, finely chopped |
cheddar cheese, shredded |
pickled halapeno peppers, sliced |
sour cream |
Directions:
1. Heat the oil in a large heavy pan, or Dutch oven. Cook beef chunks for about 8 minutes, or until lightly browned. Set aside.
2. In the same pan, sautee the onions and garlic until lightly caramelized. Sprinkle chili powder, cumin, salt, oregano and cayenne pepper over onion mixture. Stir well and cook another minute.
3. Add the meat back to the pan. Stir in tomatoes, beer and salsa. Bring to a boil.
4. At this point, if cooking in a Dutch oven, reduce the heat and simmer with the lid closed 1 1/2 hours or until beef is very tender. Or you can transfer the mixture to the crock pot and cook for about 4 hours, or until beef is tender.
5. Stir in drained beans. Cook until heated through (about 20 more minutes in Dutch oven, or 40 min. in a crock pot).
6. To serve the chili, spoon in a bowl and top with chopped cilantro, green onions, cheddar cheese, pickled halapenos and a dallop of sour cream.
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