Durango Chili
Source of Recipe
Aunt Saunny
3 Tbs. vegetable oil, divided
1 lb. lean ground beef
1 lb. boneless Beef Stew Meat, cut into 1/2 inch cubes
2 medium onions, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1/4 cup tomato paste
4 jalapeño peppers, stemmed, seeded, and minced
2 bay leaves
1/4 cup plus 1 Tbs. chili powder, or to taste
1 tsp. salt
1/2 tsp. ground black pepper
1-3/4 lbs. canned tomatoes, undrained
1-1/2 cups non-alcoholic beer
1-1/4 cups condensed beef broth, plus 1 can water
1/2 lb. canned diced mild green chilies, undrained
2 lbs. canned pinto beans, drained and rinsed
1/4 lb. shredded cheddar cheese
1/2 cup sour cream
4 green onions, with tops, thinly sliced
2 ounces canned medium pitted ripe olives, sliced and drained
Heat one-third of the vegetable oil in 5-quart kettle over medium-high heat. Crumble in ground beef; add cubed beef. Cook, stirring occasionally, until meat is lightly browned. Transfer meet and pan drippings to a medium bowl.
Heat the remaining vegetable oil in kettle over medium heat. Add onions, bell pepper, and garlic. Cook until vegetables are tender. Stir in tomato paste, jalapeno peppers, bay leaves, chili powder, salt, cumin, and black pepper. Coarsely chop tomatoes; add to kettle.
Add meat, non-alcoholic beer, beef broth, water, and green chilies. Bring to a boil. Reduce heat and simmer, partially covered, 2 hours or until meat is very tender and chili has thickened slightly. Stir in beans. Continue simmering, uncovered, 20 minutes. If you prefer thicker chili, continue simmering, uncovered, until chili is of desired consistency. Discard bay leaves. Spoon into individual bowls. Serve with cheddar cheese, sour cream, green onions, and olives.
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