3-4 lbs. Boneless Chuck Steak, chopped into bite-size pieces
2 Large Onions, chopped
6 Large Garlic Cloves (or a few Tbsp. jarred garlic)
3 Tbsp. Chili Powder (chipotle is awesome!)
1 tsp. Ground Cumin
1 tsp. Dried Oregano
2 Bay Leaves
Kosher Salt (add throughout each layer, to taste)
56 oz. Whole, Peeled Tomatoes (cut up with scissors in can)
Bottle of Stout Beer
2 Tbsp. White Vinegar
1 can black beans
1 can kidney beans
Instructions
Heat oil over medium-high heat. Brown meat on all
sides. When browned, transfer to a plate and remove
fatty drippings from pan.
Reduce heat to medium-low. Add onion, poblanos, and
garlic , stirring until softened (6-8 minutes). Add
chili powder, cumin, oregano, bay leaf, and salt.
Cook for about 1 minute. Raise heat to medium-high;
cook, stirring, 2-3 minutes.
Return meat to pot. Add 2 tsp. salt, tomatoes, and
bottle of beer. Bring to a boil; reduce heat to
medium-high. Simmer, stirring occasionally, 1 1/4
hours. Reduce heat to medium-low; simmer, stirring
occasionally, until meat is tender and sauce is
thick, about 30 minutes more. Discard bay leaf.
Stir in vinegar. During final 10 minutes of
cooking, add canned kidney beans and black beans.
Serve chili with guacamole, scallions, tortilla
chips, and grated cheese.
Originally Submitted
11/27/2019
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You can add this Martha Coffelt Thanksgiving CHILI recipe to your own private DesktopCookbook.
