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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I searched all over for the perfect chili recipe. I finally ended up combining everything I liked and creating my own. We usually do a Creole rub on a bone-in rib roast and slow smoke/grill it and always have leftovers. That is the meat I use unless I am out and then I'll use either Venison or lean beef stew meat. Or, rub a chuck roast and smoke/grill it slowly at 250 degrees for 4-5 hours. Any smoked or slow grilled lean meat will add a great smoky flavor. Great with Moist Cornbread With Cheese Ingredients:
3 garlic cloves, minced |
2 large onions, chopped |
2 -3 tablespoons olive oil |
3 lbs lean meat, cut into small, bite sized pieces (venison or beef) |
1 (12 ounce) bottle dark beer |
1 (14 1/2 ounce) can beef consomme |
1 (6 ounce) can tomato paste |
1 (14 1/2 ounce) can chopped tomatoes |
2 tablespoons flour |
3 tablespoons cumin |
3 tablespoons chili powder |
3 teaspoons salt |
1 teaspoon cayenne (or more, according to taste) |
2 1/2 cups water (or more as needed) |
1 (14 1/2 ounce) can black beans, drained |
1 (14 1/2 ounce) can pinto beans, drained |
Directions:
1. Salt and pepper meat and sear in oil,remove and set aside.
2. While oil is still hot in pan sauté onions a few minutes.
3. Add garlic and stir, mix flour, Cumin, chili powder, salt and cayenne in a bowl and add to sauce pan a little at a time stirring well after each addition.
4. Add beer and stir.
5. Add tomatoes, tomato paste, consommé,water and meat and stir.
6. Cover and simmer 1-2 hours, stirring occasionally, may need to add water.
7. Add beans.
8. Serve with your choice of toppings such as minced fresh cilantro, sour cream, shredded cheddar, and chopped green onions.
9. Serve with Hot corn bread!
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