Dynamite Chili
Source of Recipe
chilipaper.com
List of Ingredients
3 tablespoons of Short Fuse spice mix (recipe below)
4 tablespoons vegetable oil
3 pounds of round steak cut into 1" or cubes or smaller
2 cups of chopped onion
3 tablespoons of chopped garlic
2 bay leaves
1 12 ounce bottle of beer
1 13-3/4 can of beef broth
2 tablespoons of cornmeal
(Optional)
1 can of kidney beans (drained)
1 large can of stewed tomatoes
Short Fuse spice mix:
Stir together 1 tablespoon each of chili powder and paprika, 1/2 tablespoon each of cayenne pepper and ground cumin. 1 teaspoon each dried oregano, salt and ground black pepper. This yields about 4 tablespoons.
Recipe
One or more days before serving: Make spice mix. Heat oil in high sided skillet or dutch oven until almost smoking. Brown meat in two or three batches. Spoon each batch into a bowl and reserve. Do not drain off fat. Lower heat and add onions cook until soft but not brown. Add 3 tablespoons of the spice mixture (reserving remainder) and garlic and bay leaves and stir for about one minute. Pour in beer and beef broth and 1/2 a cup of water. Return meat to skillet. At this time you may choose to add the optional ingredients. Bring liquid to a boil, scrape the bottom of the skillet with a wooden spoon to loosen bits of meat from the surface. Turn down heat so liquid barely bubbles and cover partially with lid. Stir from time to time, checking to be sure chili isn't boiling. If it is, lower heat. Cook for 1-1/2 to 2 hours. Remove, let cool, and refrigerate.
The day of serving:
Remove from refrigerator and lift off any congealed surface fat with a spoon. Prepare condiments (suggestions below). Reheat chili, stirring occasionally. Shortly before serving, sprinkle on cornmeal, stir in and cook for 5 minutes.
Condiment suggestions:
Green Peppers
Tabasco sauce
Louisiana Hot sauce
Grated cheddar cheese
Sour cream
Resturant style nacho chips
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