2 T. vegetable oil (bacon grease works well too, if you aren’t afraid of coronary artery disease)
1 large onion, chopped
1 28 oz. can of crushed tomatoes
2 4 oz. cans chopped green chilies
½ cup of dark beer (drink the rest while you’re cooking, you’ll be a cheerful cook )
3 T. chili powder (or to taste)
1 t. crushed red pepper flakes
1 t. each salt and pepper
1 T. jarred beef stock
2 T. brown sugar
2 15 oz. cans red kidney beans, rinsed and drained
1 16 oz. bag of frozen corn
Instructions
In a large Dutch oven heat the vegetable oil. Dredge the beef chunks in flour and brown in batches, scraping up the browned bits with each batch. Add more oil if necessary.
Add all the browned beef to the pot along with the chopped onion. Continue stirring over medium heat until onion softens.
Add tomatoes, chilies, beer, chili powder, red pepper flakes, salt, pepper, beef stock and brown sugar. Bring to a boil, then lower heat and simmer, covered, for one hour.
Add kidney beans and corn and simmer for another hour.
Serving
Suggestions
Serve with shredded cheddar &/or Monterey Jack cheese, chopped raw onion, corn chips or corn bread and sour cream on the side.
Originally Submitted
2/2/2008
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