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Recipe from: Christine L.
This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion.
3 pounds beef chuck
2 ½ cups chopped onions
5 cloves garlic, minced
2 14 ½ ounce cans stewed tomatoes
1 15 ounce can tomato sauce
1 12 fluid ounce can or bottle beer
5 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons ground cumin
1 tablespoon brown sugar
4 tablespoons beef bouillon granules
2 bay leaves
1 tablespoon salt
1 teaspoon ground black pepper
2 15 ounce cans pinto beans, drained
Place meat in freezer until slightly frozen. Cut into ¼ to ½ inch cubes.
In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
Mix in pinto beans. Simmer for ½ hour longer. Taste, and adjust seasonings if desired.