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Chunky Chili




Source of Recipe


co worker Paula U.


List of Ingredients




Chunky Chili

· ½ lb. Hamburger

· ½ lb. Italian sausage

· ½ lb. Chuck roast, cut into small cubes

· 1 medium onion, diced

· 1 red pepper, diced

· 1 jalapeño pepper, seeded and diced (leave the seeds and ribs for hotter chili)

· 2 cans diced tomatoes

· 1 bottle of dark ale beer

· 1 can chili beans

· 2T chili powder

· 2T cumin

· 1T coriander

· 1T black pepper

· 1T dried diced onion

· 1T dried diced garlic

· 1 stick of cinnamon

· 1T dried oregano

· 1T tomato paste


Recipe



In heavy dutch oven over med. heat add 2T vegetable oil, add cubed chuck roast and brown. Then push the roast over to side and add hamburger and Italian sausage and crumble and brown. Then push that meat over to the side with the roast and add red pepper and sauté till soft, about 3 min., then add jalapeño and onion and sauté about 4 min. When the veggies are soft, push those off to the side with the meat, and add the tomato paste, stir over heat for 1 min. Then add tomatoes, beer, chili beans, and all the spices. Bring to a boil then reduce heat to a simmer. Cover and let simmer for about 2 hours, until cubes of roast are tender.

Serve over elbow macaroni and top with shredded cheese and diced green onions if desired