INGREDIENTS
- 1 pound boneless chuck or sirloin or venison if available, cut into cubes
- 1 tablespoon Tabasco sauce
- 2 tablespoons red wine vinegar
- ½ teaspoon liquid smoke
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 1 pound ground chuck
- 1 pound ground pork (not sausage meat)
- 1 teaspoon paprika (smoked if available)
- 2 cups chopped onions
- ½ cup chopped celery
- 2 cups chopped green bell peppers
- 3 jalapenos chopped, seeds removed (or hotter peppers like cayenne or habanero, if you desire)
- 3 large garlic cloves, diced
- 1 bottle of dark beer or ale
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon cocoa powder
- 1 teaspoon coriander
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 can (28oz) crushed Pomodoro San Marzano tomatoes such as Cento or Pastene
- 1 can (28oz) diced Pomodoro San Marzano tomatoes such as Cento or Pastene (if you use whole canned tomatoes, just crush with your hand as you put them in)
- 1 can (14.5oz) diced tomato
- 1/3 cup brown sugar
- 1 can (15 oz.) beef broth
- 1 can (14oz) kidney beans drained and rinsed (optional)
- 1 can (14oz) black beans drained and rinsed (optional)
- For serving: cornbread, shredded cheddar cheese, sour cream, or chopped scallions.
INSTRUCTIONS
- Place cubed meat, Tabasco, vinegar, liquid smoke and garlic powder in zip lock bag and marinate four hours or overnight. Drain and discard marinade. Pat beef dry with paper towels.
- In a 10-quart heavy bottomed Dutch oven, heat olive oil over medium high heat. Brown beef cubes on all sides and remove from pan.
- In same pan, brown ground beef and pork and remove from pan.
- Add paprika, onions, celery, both peppers and garlic. Cook for 2 minutes and add beef cubes, ground beef and ground pork back in.
- Add in beer and stir to remove any brown bits from bottom.
- Add in all other ingredients except kidney and black beans. Place a heat diffuser between the pot and stovetop heat. (Using a heat diffuser will help prevent any burning on the bottom of the pot.) Stir to combine and simmer for 1 hour.
- Add in both beans and simmer for an additional hour.
- Check seasoning and adjust with more salt, pepper, chili powder or cumin. Cook five more minutes to blend flavors.
- Serve with shredded cheddar cheese over top and cornbread. Or, serve with sour cream dobbed on top with chopped scallions.
source familyfeast