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Prep Time: 45 Minutes Cook Time: 420 Minutes |
Ready In: 465 Minutes Servings: 14 |
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Toasting the peppers for this chili releases their earthy flavors â but do wear gloves when handling dried peppers and seeds. Rachel Sprinkel, Hilo, Hawaii Ingredients:
1 whole garlic bulb |
2 to 3 tablespoons olive oil, divided |
2 dried ancho chilies |
2 dried chipotle chilies |
1 bottle (12 ounces) dark beer |
3 pounds beef stew meat, cut into 3/4-inch pieces |
2 large onions, chopped |
3 cans (16 ounces each) kidney beans, rinsed and drained |
3 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (8 ounces each) tomato sauce |
2 tablespoons worcestershire sauce |
1 tablespoon chili powder |
1 teaspoon pepper |
1/2 teaspoon salt |
shredded cheddar cheese, optional |
Directions:
1. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake at 425° for 30-35 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork.
2. Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, about 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand to soften, about 30 minutes.
3. In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef.
4. Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low for 7-9 hours or until meat is tender. If desired, serve with cheese. Yield: 14 servings (3-1/2 quarts).
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