- Servings : 10
- Prep Time : 30m
- Cook Time : 3:000 h
- Ready In : 3:30 h
The chili I just made is so good
So I’m going to share the recipe with you. – Shabadu
- 3 lbs stew beef or lamb or venison etc
- 1 and a half cup crushed tortilla chips
- 1 large diced onion
- 1 diced bell pepper
- some mushrooms if you want (I want)
- 1 finely diced poblano pepper
- 2-3 chopped chipotle peppers, in adobo
- 2 tsp adobo sauce
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 2 cans kidney beans
- 16-20ish oz whatever salsa you feel like using
- 1 bottle decent beer
- 1 cup apple cider
- 12 oz vegetable stock/broth
- 3-4 oz tomato paste
Begin by lightly rubbing your 1-2 inch chunked stew beef with oil, liberally salting as you go. Brown the beef on medium-high heat in 2-3 batches, making sure there's plenty of room in the pot.
Remove the beef and deglaze the pot with the beer. I've use Dogfish 120, because of the sweet flavors and serious hoppage. Any medium to full bodied ale will do; I've used Ommegang Rare Vos and Sam's Boston Ale in the past. I've come to find the perfect beer for chili making since then and it is Rogue's Chipotle Ale. Not a great session beer but definitely a killer cooking beer.
As the beer is reducing, add your vegetables and crushed chips. Give it a few minutes to soften and then add everything else.
Feel free to add more spice or peppers, this is my base that I serve to the wimps in my family. I've got extra chiles etc that I add to my personal leftovers.
You may need to add water at some point to mix everything together, just keep the lid off and let it reduce out. I usually cook it for 2-3 hours on very low heat, stirring every 15-20 minutes.