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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 14 |
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Christmas with Southern Living, 2010; best to make 1 day ahead, as flavor is better the 2nd day. Ingredients:
2 tablespoons canola oil, divided |
4 lbs boneless chuck roast, cut into 1/2-inch pieces |
1 large onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 tablespoon worcestershire sauce |
2 tablespoons tomato paste |
2 teaspoons chili powder |
1/4 teaspoon ground cumin |
2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained |
2 (8 ounce) cans tomato sauce |
1 (16 ounce) can red beans |
1 (15 ounce) can whole kernel corn, drained |
1 (12 ounce) bottle dark beer (michelob amberbock) |
Directions:
1. Heat 1 T oil in a large pot over med-high heat.
2. Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
3. Remove beef from pan, and keep warm.
4. Repeat procedure with remaining half of beef.
5. Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
6. Return beef and accumulated juices to pan.
7. Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
8. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.
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