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Wintertime Chili

Source of Recipe


Pike Place Market (Seattle, WA)






List of Ingredients



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






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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.