Durango Chili Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Lb. ground beef
1 Lb. stew meat; cut in 1 inch chunks
2 medium onions chopped
2 green bell pepper chopped
4 Tbsp. minced garlic
1 small can tomato paste (6 oz.)
2 oz. (1/2 of a 4oz can) diced jalapenos, diced (you can add more after an hour or so of simmering if it isn’t spicy enough for you)
2 Bay leaves
6 Tbsp. chili powder; more if you like it blazing hot
1 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
2 cans (14.5 oz. ea.) tomatoes w/diced green chilies
12 oz. bottle beer (any kind, cheap is good)
1 10 ¾ oz. can beef broth + 1 can water
8 oz. diced green chilies
2 15 oz. cans kidney beans (this recipe will be equally great without beans if you want low carb)
Sour cream, shredded cheese, tortilla chips and/or green onions for garnishing.
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Directions: |
Directions:Cook ground beef, onion, garlic and bell pepper until meat is no linger pink and veggies are tender; drain. Return meat and veggie mixture to a stock pot. Add all other ingredients except the beans. Bring to a boil. Reduce heat and simmer partially uncovered for 2 hours (stirring occasionally), or until meat is very tender and chili has thickened slightly. Add beans and simmer uncovered for 20 minutes longer or until desired thickness. Remove Bay leaves and serve with desired condiments. |
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