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."
 
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photo by LaTrease M. photo by LaTrease M.
photo by LaTrease M.
photo by LaTrease M. photo by LaTrease M.
photo by LaTrease M. photo by LaTrease M.
Ready In:
4hrs
Ingredients:
27
Yields:
1 gallon
Serves:
6-8
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ingredients

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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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