Farmboy’s Chili
Farmboy's Chili
This is adapted from the Savory Beef Chili recipe in The Real Chili Cookbook by Marjie Lambert.
Ingredients
- 3 tbsp vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 1/2 onions, chopped
- 1 red bell pepper, chopped
- 2 cans black beans, drained and rinsed
- 2-3 cloves garlic, minced
- 12 oz beer
- 2 cups beef broth
- 2 cups sweet corn
- 13 oz canned tomatoes
- 1 tbsp tomato paste
- 2 jalapenos, seeded and minced
- 2 chipotle chilies,, minced, with 1 tbsp adobo sauce
- 2 bay leaves
- 3 tbsp chili powder, hot
- 1 tbsp unsweetened cocoa
- 1 tsp ground cinnamon
- Juice of one lime
- 1-2 tsp tabasco or other hot pepper sauce
Instructions
- In a Dutch oven, heat 1 tbsp of oil and cook the beef until browned. Remove the beef to a plate, then heat the remaining 2 tbsp oil and saute the onion, pepper, and garlic until soft, about 5 minutes.
- Add the beef and any juices to the pan together with the beer, tomatoes, beef broth, jalapenos, chipotles, bay leaves, chili powder, cocoa, and cinnamon. Bring to a boil, reduce heat and simmer until the beef is tender, at least 1 1/2 hours. Stir occasionally and add additional broth, if necessary.
- Add the black beans, corn, lime juice and Tabasco sauce and cook for 5-10 minutes until vegetables are heated. Add salt and pepper, taste and adjust seasonings.
- If possible, make ahead of time and allow to cool in order to allow the flavors to meld. Reheat and serve.
