* 1 pound beef round, trimmed and cut into 1/2-inch chunks (or more)
* Salt & freshly ground pepper, to taste
* 1 1/2 tablespoons canola oil, divided
* 3 onions, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 6 cloves garlic, minced
* 2 jalapeno peppers, seeded and finely chopped
* 2 tablespoons ground cumin
* 2 tablespoons chili powder
* 1 tablespoon paprika
* 2 teaspoons dried oregano
* 1 Cinnamon Stick
* 12 ounces dark beer
* 1 Can Chicken Stock
* 1 28-ounce can diced tomatoes (Organic Italian Crushed)
* 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
* 2 bay leaves
* 3 19-ounce cans beans, rinsed (kidney, pinto and great northern)
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
Preparation
1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer, stock and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, cinnamon stick, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves & cinnamon stick. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
Simmering.
Decided to play and added a stick of cinnamon to the simmering chili. I am loving the scent so far.
Tomorrow I am going to make a version of a shepherds pie but with the chili and mashed sweet potatoes. Baked with some shredded cheddar on top.
Added a trio of beans. Great Northerns, Pinto and kidney beans. Usually I am not a fan of beans in chili but like I said I am trying some new stuff tonight.
A quick rough chop on some Cilantro.
and added to the chili.
A finished bowl of Chili never tasted better. No sour cream, rice or cheese needed.
A side note. I had some leftover Cuban Pulled Pork. I added it to the Chili as well. Added a nice flavor and texture.
Always feel free to modify a recipe to suit your tastes.
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