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Ingredients
4-6 lbs. Chuck Roast – chopped
1/2 cup flour (for dredging)
3-4 tbsp. Canola oil
1-2 cups chopped onion
3-4 garlic cloves – minced
6-8 cups Beef broth
1 can chopped tomatoes – “Rotel” undrained
(with green chilis)
1 can plain chopped tomatoes
1 can of kidney beans and 1 can black
beans (drained)
Approx. 4 tbsp. Cumin
Approx. 3 tbsp. Chili powder
1 tsp. salt
1 small can Chipotle chilis/in Adobo
(*use 5 chilis/chopped)
Approx. partial bottle of beer
(Optional: approx. 1 cup apple juice and/or 4 tbsp. brown sugar)
Tip:
Approx. – *Thicken by placing 6 corn tortillas soaked in hot broth and make into a “paste” -- otherwise thicken by making “paste” with flour and broth and wisk in gradually! |
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Directions
Heat skillet on Viking burner to Med/High. Dredge chopped beef (approx. 1”-2” size pieces) in the flour and brown/sear approx. 5 minutes and transfer to bottom of Dutch oven pot.
Also, sauté onion and garlic in same skillet for approx. 5 minutes. Transfer all
Ingredients above to Dutch oven and Boil for approx. 5-10 minutes. Reduce
Heat to medium for approx. 1 hour. Further reduce heat to Low for approx.
4-6 hours. *Thicken chili – at about the last hour of cooking time.
Tip:
Ideally, make this one day ahead of time for added richness of flavor! Otherwise, begin in the morning and allow a generous simmering time for extra tender beef and savory broth before serving that same day.
Serve with extra chopped onion, cheeses and chopped cilantro or jalapeno if desired.
Serves approx. 10 generous portions.
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