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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #1330380
Servings: 6 to 8
A rich and hearty chili full of meat and beans. Uses a 2:1:1 mixture of ground beef, pork and tri-tip steak. If you lean towards loving the heat, substitute hot italian sausage for one of the portions of ground beef. The hotter version of the ingredients below adds a serious punch.
4 tablespoons olive oil
1 pound ground beef
½ pound ground pork
½ pound tri-tip steak
4 teaspoons ground cumin
2 teaspoons cocoa chili powder
12 ounces Guinness stout
2 medium onions
5 garlic cloves
1 habanero pepper
2 poblano peppers
1 jalapeño pepper
2 tablespoons chili powder
2 teaspoons garlic salt
1 teaspoon oregano leaves
1 tablespoon dried ancho chile powder
1 tablespoon pasilla chili powder
1 teaspoon newmex chili powder
1 tablespoon pureed chipotle chile
14 ½ ounces diced tomatoes
16 ounces whole tomatoes
4 cups chicken stock
15 ounces kidney beans, drained
For a Flaming Hot Variation:
6 habanero peppers
8 jalapeño peppers
3 serrano peppers
1 tablespoon crushed red pepper flakes
Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the meat with salt and pepper, and sauté until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the hot peppers and cook until soft, about 5 minutes. Add the chipotle purée, and the rest of the spice mixture and cook an additional 2 minutes. Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Purée with an immersion blender. Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, and adjust seasonings.