Chili Recipe

chili.md

Ingredients

• 2 lbs chuck roast, cut into bite-sized cubes
• 1 red onion, diced
• 4 cloves garlic, minced
• 2 jalepeno peppers
• 2 poblano peppers
• 1 can diced tomatoes, drained
• 8 oz Guinness or other dark beer
• 16 oz beef broth
• 8 oz dried beans (mix of kidney, pinto, black)
• 3 tbsp chili powder (mix of plain, ancho, chipotle)
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• salt and black pepper to taste

Steps

1. Salt and then quickly sear the beef on a cast iron skillet that's as hot as you can get it. You're not aming to cook all the way through, just get some good browning.
2. Take the meat out of the skillet and add to the crock pot, turn the skillet heat down to medium-low.
3. Add the onion and a little olive oil to lubricate. Add the garlic after a couple of minutes. Cook until the onion starts to look translucent, then add to the crock pot.
4. Roast the peppers directly over a flame (or under your broiler) until they are blackened. Rinse under cold water to remove blackened skin, then chop and add to the crock pot. You can control spice here a bit based on whether or not you add the seeds.
5. Deglaze the skillet with the Guinness and pour liquid into the crock pot.
6. Add the tomatoes, beans, beef broth and spices to the crock pot. Give everything a good stir.
7. Cook on low for 8-10 hours.
8. Add salt and pepper to taste. If it's too spicy you can tamp down the heat with something sweet (honey, brown sugar, agave nectar, etc).