Yield: 8 Servings
Measure | Ingredient |
---|---|
2 larges | Onions (optional) (up to) |
6 \N | Cloves garlic; or more, minced (optional) |
\N \N | Olive oil |
3 pounds | Chuck steak or stew meat; cubed |
1 can | (7-oz) Chipotles in Adobo |
⅓ cup | Hatch Extra Hot New Mexico *Pure* Chile Powder |
2 tablespoons | Mexican oregano |
2 tablespoons | Cumin (more if you like cumin) |
4 cups | Beef stock |
12 ounces | Dark beer (Negro Modelo / Dos XX) |
2 pounds | Roma; Plum, Salsaor Saledette tomatoes; diced |
Coat frying pan with olive oil, saute onions & garlic until translucent.
Meanwhile brown beef with some olive oil in a large dutch oven. After beef is browned add onions & garlic,stir. Add oregano, cumin, chipotles, chile powder & 4 oz beer. cook over medium heat for 10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer for ½ hour. Serve with chopped onions, shredded cheese ( jack & cheddar) and diced fresh chiles - I usually have jalapenos, serranos & Habs available. However this Coyote's chili con carne really gets better when it is cooled & sits overnight in the fridge- then heated & served the next day.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .