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Wednesday, 22 June 2011 14:40

Very tasty and comfortable on a frosty winter's night!

Submitted by:  John K.

Ingredients:John K

  • 4 pound chuck roast
  • ¼ cup vegetable oil
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 pods garlic, minced
  • 4 green onions, chopped
  • 1 large cans pureed tomatoes
  • 1 large can whole tomatoes
  • 1 can Rotel tomatoes and green chilies
  • 1 pint fresh mushrooms, washed and sliced
  • 1 can New Orleans style kidney beans or chili beans
  • 1 heaping TBS chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp basil
  • ½ tsp salt
  • ½ tsp black pepper
  • 10 ounces, room temperature flat beer
  • ¼ cup cornmeal
  • 1 cup finely chopped white or Vidalia onion
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • ½ cup diced jalapeno peppers

Instructions:

  1. Cut chuck roast into chunks and process into small bite size pieces (about ¾ inches cubed)
  2. Heat vegetable oil in a large Dutch oven, brown meat, and remove
  3. Add onion and bell pepper and cook until onion has wilted; about 10 minutes
  4. Add garlic and green onions and cook additional 5 minutes
  5. Return meat to pot and add tomatoes, mushrooms and next 8 ingredients
  6. Bring to a boil, reduce heat and simmer 1 ½ to 2 hours
  7. Add beer and cornmeal, mix thoroughly and simmer an additional 45 minutes
  8. Serve into individual bowls with last 4 ingredients available as garnish

Serves 6-8

 

Last Updated on Saturday, 21 September 2013 18:31