Steel City Ground Beef and Steak Chili
A rich and hearty chili full of meat and beans. Uses a 2:1:1 mixture of ground beef, pork and tri-tip steak. If you lean towards loving the heat, substitute hot italian sausage for one of the portions of ground beef. The hotter version of the ingredients below adds a serious punch.
INGREDIENTS
Nutrition- 4tablespoons olive oil
- 1lb ground beef
- 1⁄2lb ground pork
- 1⁄2
- 4teaspoons ground cumin
- 2teaspoons cocoa chili powder
- 12ounces Guinness stout
- 2medium onions
- 2poblano peppers
- 1jalapeno pepper
- 2tablespoons chili powder
- 2teaspoons garlic salt
- 1teaspoon oregano leaves
- 1tablespoon dried ancho chile powder
- 1tablespoon pasilla chili powder
- 1teaspoon newmex chili powder
- 1tablespoon pureed chipotle chile
- 14 1⁄2ounces diced tomatoes
- 16ounces whole tomatoes
- 4cups chicken stock
- 15
For a Flaming Hot Variation
- 8jalapeno peppers
- 3serrano peppers
- 1tablespoon crushed red pepper flakes
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DIRECTIONS
- Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
- Season the meat with salt and pepper, and saute until browned on all sides.
- Sprinkle with the cumin and stir well.
- Deglaze the pan with the beer and bring to a boil.
- In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
- Add the garlic and cook for 2 minutes.
- Add the hot peppers and cook until soft, about 5 minutes.
- Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
- Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
- Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
- Remove from the heat, and adjust seasonings.
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