Super Bowl Smokey and Spicy Beef Chili

Ingredients

Yield:

6-8

• Chili

  • 8 tbsp canola oil
  • 4 lbs lean ground beef
  • 2 tbsp cumin
  • 12 oz bottle of Guinness beer
  • 1 large Vidalia onion, diced
  • 4 cloves of garlic, minced
  • 1 tsp red chili, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 poblano, seeded and chopped
  • 1 tbsp ancho chile powder
  • 1 tbsp smoked paprika
  • 1 tbsp Tabasco
  • 5 cups chicken stock
  • 16 oz can whole tomatoes, drained and pureed

Preparation

Difficulty:

Easy

Time:

90 Minutes

 

1. 1. Heat 2 tablespoons of the oil in a large heavy bottom pot over high heat.
   2. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides.
   3. Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
   4. Return the meat to the pan, sprinkle with the cumin and stir well.
   5. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
   6. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft.
   7. Add the garlic and cook for 2 minutes.
   8. Add the red chili, jalapeno and tabasco and cook until soft, about 5 minutes.
   9. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened. Puree.
   10. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick, about 1 hour.
   11. Serve with sour Cream, grated cheddar and scallions on top.