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Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

This is from Art Smith's cookbook, "Kitchenlife." Great chili, and I highly recommend the book. This chili freezes beautifully - one recipe fills two gallon size freezer bags.

Ingredients Nutrition

Directions

  1. Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter.
  2. Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes.
  3. Add garlic to pot and cook veggies one minute more.
  4. Sprinkle veggies with chili powder, cumin and oregeno. Stir weel.
  5. Return beef and any juices to pot. Stir in tomatoes with their juice, broth and beer.
  6. Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours.
  7. Remove from heat and let cool a few minutes. Skim off surface fat. Stir in cooked beans, if desired.
  8. Remove one cup of chili liquid and mix well with cornmeal. Stir the cornmeal paste into pot along with chocolate. Cook until thickens slightly, about 5 more minutes.
  9. Serve with sour cream, shredded cheddar and chopped green onions, if desired.
Most Helpful

4 5

I used this for the base of my chili, only I added a small caln of tomatoe paste and some honey to take the bite out of the tomatoes. I liked the chocolate added at the end. It gave it a rich color and flavor.

5 5

Very good chilli. My first time using chuck roast for the meat I'll never use ground beef again. I used black beans and chilli beans in mine. I also add celery to it I chopped the onions and celery very fine but otherwise it was the same recipe.