Cook time: 2 Hours
3 pounds beef chili meat
2 pounds venison or chuck roast, medium dice
2 red bell peppers, diced
2 jalapeno peppers, minced
2 yellow onions, diced
4 teaspoons Mexican chili powder
2 teaspoons Ancho chili powder
2 teaspoons Chipotle chili powder
2 teaspoons whole cumin seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons hot paprika
2 teaspoons salt
1 teaspoon pepper
¾ teaspoon cayenne pepper
2 cups tomato sauce
6 ounces tomato paste
14.5 ounces petite diced tomatoes
12 ounces lager beer
1 cup beef stock
2 cans kidney beans, with juice
Green onion, sweet onion, cheddar or jack cheese, sour cream, cilantro, pickled jalapeno…etc.
Brown the Meat: Add a small amount of oil to a heavy pot or Dutch oven (6 quart at least) over medium high heat. Add the meat in batches and brown. Do not crowd the pan. Allow juices to evaporate each batch and let the meat brown slightly to allow for more flavor. Transfer the meat to a large bowl.
Sauté Chilies & Aromatics: Add a small amount of oil to the same pan. Add the onions, bell peppers and jalapenos to the pan. Cook until vegetables just start to become translucent. Add garlic and cook for another minute.
Combine the meat and vegetables. Add all of the spices and cook for another minute to allow the spices to “bloom”.
Add the Remaining Ingredients—tomato products, beer, stock, and beans. Bring to a boil, lower to a simmer and cook uncovered for an hour and a half.
I like to make this the day before I serve it. This allows all the flavors to meld together. Serve piping hot with the optional garnishes and cornbread. Enjoy!!