Brown Beer Chili
Posted: Mon Mar 12, 2012 9:56 am
Ingredients
1/4 cup vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
1 small can diced green chiles
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 large tomatoes, chopped
1 small can tomato paste (use name brand)
1 (12-ounce) bottle dark or brown beer (I used Becks but you can use your favorite beer)
2 ounces tequila
3 chipotle chiles in adobo, chopped
5 cups beef stock
1/4 cup to 6 tablespooons corn starch/water slurry
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment
Directions
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready to add corn starch water slurry to thicken as desired.... Stir well and cook a couple more minutes and it's ready to serve.... Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread and as always, Happy Cooking!
1/4 cup vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
1 small can diced green chiles
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 large tomatoes, chopped
1 small can tomato paste (use name brand)
1 (12-ounce) bottle dark or brown beer (I used Becks but you can use your favorite beer)
2 ounces tequila
3 chipotle chiles in adobo, chopped
5 cups beef stock
1/4 cup to 6 tablespooons corn starch/water slurry
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment
Directions
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready to add corn starch water slurry to thicken as desired.... Stir well and cook a couple more minutes and it's ready to serve.... Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread and as always, Happy Cooking!
A nice bowl of savory, spicy chili, a cold beer and watching the NFL on any Sunday can't be beat.... As always, happy cooking!