This Chili is soooooo good! Try it on a cold day, it will warm you to your bones. :D
Ingredients:
Saute oil of your choice- I use Olive and Grapeseed
3 lbs. Chunk Chili Meat
1 lb. Ground Beef
4 tbsp. Chopped Garlic
1 large Sweet Yellow Onion
4 Jalapenos
6 tbsp. Chili Powder
1 tbsp. Ground Chipotle Chile Pepper
2 tbsp. Smoked Paprika
2 tbsp. Ground Cumin
2 tbsp. Mexican Oregano
Salt
2 (15oz) cans Crushed Tomatoes or Rotel
2 (2 oz) bottle beer- I use Shiner Bock
3 cups Beef Stock
2 packets dry Ranch mix
Optional: 2 cans of Kidney Beans
A thickening agent: I use 2 tbsp. Ground Flaxseed and 1 tbsp. Masa Harina. You can use 3 tbsp. Masa Harina only if you don't care for the Flax, I try to hide a little something healthy wherever I can.
In a large pot, heat the oil and meat over medium-high heat. Stir and break up pieces until the outside has a light brown color. About 5 minutes. I put the Garlic, Onion and Jalapenos in my food processor and chop. You can seed and de-vein the Jalapenos if you want it more on the mild side.
Ingredients:
Saute oil of your choice- I use Olive and Grapeseed
3 lbs. Chunk Chili Meat
1 lb. Ground Beef
4 tbsp. Chopped Garlic
1 large Sweet Yellow Onion
4 Jalapenos
6 tbsp. Chili Powder
1 tbsp. Ground Chipotle Chile Pepper
2 tbsp. Smoked Paprika
2 tbsp. Ground Cumin
2 tbsp. Mexican Oregano
Salt
2 (15oz) cans Crushed Tomatoes or Rotel
2 (2 oz) bottle beer- I use Shiner Bock
3 cups Beef Stock
2 packets dry Ranch mix
Optional: 2 cans of Kidney Beans
A thickening agent: I use 2 tbsp. Ground Flaxseed and 1 tbsp. Masa Harina. You can use 3 tbsp. Masa Harina only if you don't care for the Flax, I try to hide a little something healthy wherever I can.
In a large pot, heat the oil and meat over medium-high heat. Stir and break up pieces until the outside has a light brown color. About 5 minutes. I put the Garlic, Onion and Jalapenos in my food processor and chop. You can seed and de-vein the Jalapenos if you want it more on the mild side.
Add the Onion Garlic Jalapeno mixture, Chili Powder, Chipotle Chile Pepper, Paprika, Cumin, Oregano, 2 packets of Ranch and Salt. Stir and cook for about 5 minutes, just long enough to soften the onions. Add the Rotel or Canned Tomatoes, Beer and Stock. Stir well and bring to a boil. Reduce to medium-low and simmer, UNCOVERED, until the meat is tender and the liquid has cooked down about half. Usually 1 to 1 1/2 hours. Stir occasionally. If you want to add beans, do that after about an hour. Mix the Masa in a bowl with a small amount of water. It should be a thick paste. Add to the chili and stir in thoroughly. Cook an additional 30 minutes on low. Serve hot topped with some Sour Cream, Grated Cheese and Fresh Cilantro. Enjoy!
This is the before and after cooking. You can see how much the liquid will cook down.
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