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Down-Home Dig-In Chili




Source of Recipe


Internet


List of Ingredients




1/4 cup vegetable oil
2 medium onions, finely chopped
2 green bell peppers, chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 1/2 pounds stewing beef, such as chuck, chopped
2 pounds pork shoulder, chopped
salt and pepper
4 14 1/2 ounce cans stewed tomatoes, drained (liquid reserved), chopped
1 12 ounce bottle pale ale
7 Tbsp chili powder (or to your taste)
4 jalapeno chilies, seeded, minced (use anaheim or ortega if you don't want the heat)
1 tsp cumin
Serve with: Hot pepper sauce, Chopped green onions, grated cheddar cheese, sliced avocado, sour cream


Recipe



Melt oil in large heavy pot over medium heat. Add finely chopped onions, bell peppers, celery and garlic and saute until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder, chilies, and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours. Serve with green onions, cheddar cheese, avocado, and sour cream. Fantastic. Worth the wait!!!