Prep 20 mins
Cook 1 hr
Yum! Lots of ingredients but LOTS of flavor is the result! I must love chili...I think this is the third or fourth recipe I have posted!
- 3 tablespoons corn oil
- 2 lbs skirt steaks, cut into 1/2 inch cubes
- 2 lbs pork sausage
- 10 garlic cloves, minced
- 4 jalapeno peppers, seeded and finely diced
- 2 medium onions, coarsely chopped
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 bay leaves
- 5 tablespoons chili powder
- 1 tablespoon paprika
- 2 teaspoons oregano
- 1 teaspoon sage
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) canroasted chilies, finely chopped
- 2 cups black beans, fully cooked and drained
- 2 cups pinto beans, fully cooked and drained
- 2 cups kidney beans, fully cooked and drained
- 2 (12 ounce) cans beer
- 2 cups beef stock
- 2 tablespoons fine cornmeal or 2 tablespoons masa harina
- Place a large cast iron skillet over medium high heat until hot but not smoking. Add the oil and lightly brown the meat. To avoid overcrowding the skillet, brown the meat in 3-4 batches.) Transfer the browned meat to a large dutch oven. Discard all but 3 tbsp of fat from the skillet.
- Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes stirring often.
- Add the cumin, bay leaf, coriander, chili powder, paprika, oregano and sage to the skillet, stirring well to coat the onions etc with the spices. Continue cooking for another minute, stirring frequently for avoid scorching.
- Add the bell peppers, celery, crushed tomatoes and roasted chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen bits stuck to skillet. Transfer contents to the dutch oven.
- On medium high heat, add the beans, beer and beef stock, stir well and bring to a boil. Reduce the heat to low and simmer anywhere from 20 minutes to 2 hours. To thicken the chili, stir in corn meal or masa harina and simmer.