Six-Pack Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 6-pack of Corona beer, chilled
2 1/2 lb tri-tip roast, cut into 1/2" cubes
2 1/2 lb ground chuck
1/2 tablespoons dried oregano
7 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 large onions, diced
6 cloves garlic, minced or 6 big tablespoons from a jar of minced garlic
1 red bell pepper, diced
1/2 can chipotle peppers in adobo sauce, diced (about 4-5)
1 jalapeño pepper, seeded and diced
1 4-oz can diced green chilies
15-oz can crushed tomatoes
15-oz can stewed tomatoes
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Masa Harina
Salt and pepper to taste
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Directions: |
Directions:1. Drink a beer and read the directions.
2. In a large Dutch oven brown the beef with 2 tbsp chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.
3. Have a beer to reward yourself for all that hard work.
4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and sauté. Add onion and garlic to the chili along with chipotles, jalapeño, green chilies, red bell pepper, and tomatoes. Simmer another 1-2 hours.
5. You'll want another beer here.
6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.
7. Ladle into bowls, top with sour cream and salsa, if desired. Serve hot sauce on the side.
8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments. |
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