Citation: From Southwest Cooking, Beekman House, 1992.
Introduction: This is the best chili in the universe.
- 3T oil
- 1 pound lean ground beef
- 1 pound lean boneless beef, cut into 1/2-inch cubes
- 2 medium onions, chopped
- 1 green bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 3-5 fresh or canned jalapeno (or serrano) peppers,
stemmed, seeded and minced
- 2 bay leaves
- 5T chili powder
- 1t salt
- 1t ground cumin
- 1/2t ground black pepper
- 1 28-oz can tomatoes, undrained and chopped
- 1 bottle (12 oz) beer
- 1 can (10.5 oz) condensed beef broth, plus 1 can water
- 2 cans (4 oz each) diced green chillies, undrained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) kidney beans, drained
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.
- I tried doubling this, and it wasn't
nearly so good -- too much liquid. This happened multiple times until
I gave up. Now I always make it in units of one batch, and it has never
- We usually use 1/2 pound kielbasa and 1/2 pound boneless beef.