Heart Warming Chili

 

 

2 tablespoons vegetable oil
2 cups chopped onions

1 chopped green bell pepper

10 splash's Tabasco
Salt to taste
Cayenne pepper to taste

2 teaspoons crushed red pepper

2 tablespoons chopped garlic
2 pounds coarsely ground sirloin
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 cups crushed tomatoes
4 oz tomato paste

1/4 cup dark brown sugar
2 cups beef stock or broth

1 12oz beer

 


1 cup canned dark red kidney beans (Optional)

2 tablespoons masa corn flour (Usually available in the Mexican section)
4 tablespoons water

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with Tabasco, salt and cayenne. Stir in the meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, brown sugar, beef stock, beer and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Season to taste with additional salt and cayenne. Garnish with the grated cheese, sour cream and jalapenos.

Yield: 6 to 8 servings