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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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Ingredients:
2.5 pound(s) small cubes beef chuck |
1 pound(s) small cubes pork |
2 cup(s) chopped onion |
4-6 clove(s) chopped garlic |
1 bottle(s) beer |
1 can(s) 8oz tomato sauce |
1 cup(s) beef broth |
3 tablespoon(s) chili powder |
2 tablespoon(s) cumin |
3-6 cube(s) low sodium beef bouillon |
2 teaspoon(s) oregano |
2 teaspoon(s) paprika |
2 teaspoon(s) brown sugar |
1 teaspoon(s) cocoa powder |
1.5 teaspoon(s) ground coriander |
0.5 teaspoon(s) chipotle tabasco |
0.5 teaspoon(s) ground chipotle |
0.5 teaspoon(s) ground ancho |
1 teaspoon(s) flour |
1 teaspoon(s) masa |
1 tablespoon(s) beef broth |
4-6 can(s) rinsed & drained beans (optional, red or black or combo) |
1/4 teaspoon(s) cinnamon (optional) |
Directions:
1. In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.
2. If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp masa, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.
3. If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.
4. Set out toppings: grated cheese, chopped onion. Serve with cornbread.
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