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Wintertime Chili

Source of Recipe

Pike Place Market


List of Ingredients

5 whole dried peppers (try a combination of Poblanos, and Anaheim chipotles
2 lbs. beef either flank steak or ground (2 to 3)
2 Tbsp canola oil (divided)
1 onion chopped
5 seeded and chopped jalapenos optional (5 to 6)
4 cloves garlic chopped (4 to 5)
1 tsp cumin
1 tsp cayenne
1 tsp salt
1 can beans (chili (15-oz.) pinto, or black)
3 tomatoes chopped (seed if you wish) (3 to 4)
1 bottle beer
2 dashes Tabasco optional (2 to 3)


Recipe

In a heavy bottom pot, such as a Dutch oven, heat 1 tablespoon oil. Add the onion, jalapenos, and garlic. Sweat over low heat until the onions are translucent. Take them out and set aside. Turn up the heat and heat the remaining oil over medium-high heat. Add the meat and brown, seasoning with the cumin, cayenne, and salt while it cooks. Stir in the onion mixture. Add the pepper puree and stir well. Add the beans and tomatoes and heat to a boil, stirring. Lower heat and simmer for at least one hour. Add the beer, stirring so it doesn't bubble over. Stir and let simmer for an additional 30 to 60 minutes. The longer it cooks, the better. Add the Tabasco and stir well right before serving. Serve topped with salsa, chopped cilantro, chopped onion, grated cheese, and sour cream if you wish. Add tortilla chips on the side and a cold beer for a perfect cold-weather treat.