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Farmboy's Chili

This is adapted from the Savory Beef Chili recipe in The Real Chili Cookbook by Marjie Lambert.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American Southwest
Servings 4

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.
Keyword beans, beef,, beer, bell peppers, chili, chipotle chiles, corn, cumin, onions, tomatoes