Steel City Ground Beef and Steak Chili

READY IN: 4hrs
YIELD: 1 gallon




  • 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.