Durango Chili

Citation: From Southwest Cooking, Beekman House, 1992. ISBN 0-517-68757-7.
Introduction: This is the best chili in the universe.



Heat 1 tablespoon of the oil in a 5-quart kettle over medium-high heat. Crumble in ground beef; add cubed beef. Cook, stirring occasionally, until meat is lightly browned. Transfer meat and pan drippings to a medium bowl. Heat the remaining 2 tablespoons oil in kettle over medium heat. Add onions, bell pepper and garlic. Cook until vegetables are tender. Stir in tomato paste, jalapeno peppers, bay leaves, chili powder, salt, cumin and black pepper. Add tomatoes. Add meat, beer, beef broth, water, and green chillies. Bring to a boil. Reduce heat and simmer, partially covered, 2 hours or until meat is very tender and chili has thickened slightly. Stir in beans. Continue simmering, uncovered, 20 minutes, or longer if you want it thicker. Discard bay leaves.