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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is an awesome recipe from an out-of-print cookbook ( The All American Chili Cookbook ).The chef has used this recipe to get out of speeding tickets.:) It is a true Chili con carne as it has no beans and no tomato products either. It does not need them. I made one change as I cannot find Italian peppers here in Idaho. Ingredients:
2 teaspoons vegetable oil |
4 lbs chuck, well trimmed and cut into small cubes |
2 onions, finely chopped (about 1 1/2 cups) |
7 ounces minced green chilies (or 1 italian pepper and 4 ounces of green chilies per the original) |
12 ounces beer |
5 tablespoons chili powder |
2 teaspoons cayenne |
8 garlic cloves |
4 teaspoons ground cumin |
1 teaspoon salt, to taste |
3 jalapeno peppers, finely diced (optional) |
Directions:
1. In a large chili pot (heavy bottom), heat oil and sauté meat until no longer pink.
2. Drain off the fat and add onions, Italian peppers and chilies.
3. Cook over medium heat until vegetables are softened.
4. Stir in beer (12 ounces), chili powder, cayenne, garlic, and cumin.
5. Bring to a boil and simmer for 3 hours or until meat is tender, stirring occasionally and adding water.
6. Add salt during the last 45 minutes and adjust again before serving.
7. For hotter chili, add the jalapeños.
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