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00Ingredients
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5 pounds lean beef (chuck or round), diced in ½-inch pieces
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1/2 cup vegetable oil
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1.5 pounds onions, diced
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6 cloves garlic, minced
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2 cups dark beer
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2 cups beef broth
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1 6-ounce can tomato paste
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1.5 cups diced New Mexican green chiles that have been roasted and peeled
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2 to 3 jalapeños, stems and seeds removed, minced very fine
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3/4 cup chili powder
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3 tablespoons freshly ground cumin seed
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1.5 tablespoons dried oregano
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Salt and pepper to taste
Instructions
In a large pot, brown the beef in the oil. Remove and reserve the beef, leaving the oil in the pan.
Saute the onions and the garlic in the remaining oil until soft. Add the beer, reserved beef, and tomato paste and bring to a boil. Reduce the heat and simmer for 1 hour, stirring frequently.
Add the remaining ingredients and simmer for another hour, stirring frequently.
| Servings |
| 4.6 |
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This chili is from the C.I.A.—the Culinary Institute of America, where Chef Jim Heywood teaches. He competed in fifteen chili cook-offs in 1992. "I&rquo;ve won a few along the way," he notes, "including the Connecticut State Championship in 1988 and the New Hampshire State Championship in 1991. Jim is also one of the star guest chefs at the National Fiery-Foods & Barbecue Shows in Albuquerque.
Ingredients
InstructionsIn a large pot, brown the beef in the oil. Remove and reserve the beef, leaving the oil in the pan. Saute the onions and the garlic in the remaining oil until soft. Add the beer, reserved beef, and tomato paste and bring to a boil. Reduce the heat and simmer for 1 hour, stirring frequently. Add the remaining ingredients and simmer for another hour, stirring frequently.
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