Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

The best thing to eat after sweeping snow from your roof, chipping ice off your steps, and knocking down icicles. I know chili didn't originate in Minnesota, but it should have! While this isn't a "true" chili, according to purists, it is a tasty stew-type soup, guaranteed to warm your "cockles" (of the heart or otherwise!)

Ingredients Nutrition

Directions

  1. In dutch oven, heat oil over medium heat.
  2. Add beef and brown for two minutes.
  3. Add onions and garlic; saute, stirring for 1 minute.
  4. Add the tomato sauce, Tabasco, stock base, and paprika.
  5. Stir to combine well.
  6. Add the beer, stir again, and bring to a boil.
  7. Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
  8. Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
  9. Stir to combine.
  10. Cover and cook another 45 minutes.
  11. Add corn, stir and cook for a final 15 minutes.
  12. Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
  13. Serve hot.
  14. (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
  15. If made to recipe, the result will be spicy and flavorful; not spicy/hot.

Reviews

(2)
Most Helpful

Not very tasty, didn't taste like chili.

Ed&Theresa January 10, 2006

Haven't made this yet so can't rate it but I love the fact that you are from Burnsville, MN! That is where my parents lived when I got married (the first time) in 1971. Many great memories. (Sorry this is not about your food. I think I am one of the very few Minnesotans who could go back!!)

AnnetteMarie September 05, 2004

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