Ranch-Style Chunky Chili
Yield:
6 Servings
Prep time:
00:30
Notes
Our friend Lori asked us to game-sit her house while she was away during the early part of the 2004-2005 King's Season and in her absence we took to cooking up fine meals to keep up our strength during the game. I dusted off this recipe on a cold near-winter day and it proved pleasantly simple and wonderfully tasty.
Ingredients
1 3/4 lb boneless beef chuck
2 Tbl oil
1 large onion, cut into 1" pieces
1/2 cup chopped celery
1 clove garlic, minced
2 Tbl chili powder
2 tsp ground cumin
1 1/2 tsp salt
1 bay leaf
16 oz can stewed tomatoes
8 oz can tomato paste
12 oz can beer
16 oz can pinto beans, drained
1 jalapeno pepper, finely chopped
1 Tbl sugar
Preparation
Cut boneless beef chuck pot roast into 1-inch pieces, cut each thence in half. Brown beef (in 2 or 3 batches) in oil. Remove beef, add onion, celery and garlic; cook and stir 2 minutes. Pour off drippings. Reintroduce beef. Sprinkle chili powder, cumin and salt over beef; add bay leaf. Ad tomatoes, tomato sauce and beer. Bring to boil, reduce heat, cover tightly and slowly cook 1 to 1 1/2 hours or until beef is tender. Add beans, jalapeno pepper and sugar and continue cooking uncovered 20 minutes. Remove bay leaf.
Primary Category:
Main Dishes
Seconary Categories:
Chili
Asst'd Comfort Food
Beef
Source:
"Family Favorites", The Epiphany School Lady's Guild, Linda Desimone presiding. Recipe by Elizabeth Arguello., page 17, 1987.
William Pollock's Eat Happy