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Wednesday, 22 June 2011 14:40 |
Very tasty and comfortable on a frosty winter's night!
Submitted by:Â John K.
Ingredients:
- 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:
- Cut chuck roast into chunks and process into small bite size pieces (about ¾ inches cubed)
- Heat vegetable oil in a large Dutch oven, brown meat, and remove
- Add onion and bell pepper and cook until onion has wilted; about 10 minutes
- Add garlic and green onions and cook additional 5 minutes
- Return meat to pot and add tomatoes, mushrooms and next 8 ingredients
- Bring to a boil, reduce heat and simmer 1 ½ to 2 hours
- Add beer and cornmeal, mix thoroughly and simmer an additional 45 minutes
- Serve into individual bowls with last 4 ingredients available as garnish
Serves 6-8
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Last Updated on Saturday, 21 September 2013 18:31 |