Wonderful Wednesday Wrecipes

Trial and error has led me to this combination of ingredients for Chili. Feel free to adjust amounts to your own tastes. This is hot enough for me, and I’m a lightweight; you may want to add an additional jalapeno. It looks like a daunting amount of ingredients, but you’ll probably have most of them in your cupboard already. The Rotel is available in whitebread suburbs of Boston. Use regular diced tomatoes if necessary.

Excellent Chili

• ½ to ¾ lb hamburger
• 1-1/2 lb chuck stew meat, cut into ¾” cubes
• 1 cup flour seasoned with salt & pepper or seasoned salt
• 1 onion, chopped into tiny dice
• ½ large green pepper, chopped into tiny dice
• 2-3 fresh jalapenos, seeded and chopped finely
• 3 cloves garlic, minced
• 1 TBSP oregano
• 1-2 tsp ground cumin
• 1 tsp ground coriander
• 3 TBSP chili powder
• 1 can beer
• 1 can red kidney beans, rinsed (15 oz)
• 1 can tomato paste (6 oz)
• 1 can tomato sauce (8 oz)
• 1 can Rotel tomatoes with lime juice & cilantro (10 oz)
• 1 can beef broth (14 oz)

1. Brown hamburger in Dutch
2. oven until no longer pink. Remove from pan & set aside.
3. Dredge cubed chuck in flour; shake off excess. Saute meat in batches in leftover hamburger fat until no longer pink and browned on all sides, removing to a dish until all meat is cooked.
4. Add onion, peppers & garlic. Saute until soft. Add spices and tomato paste and cook additional 2-3 minutes. Add ½ to ¾ teaspoon salt and black pepper to taste.
5. Add beer, cover and let steam for 3 minutes to loosen browned bits from bottom of pot.
6. Add reserved meat cubes and hamburger back to pot, then add remaining tomato products and beef broth. Stir to combine, scraping up bits from bottom of pot.
7. Cover tightly, and bake in 275 deg. oven for 8 hours. (OR for 3-1/2 to 4 hours at 325 degrees) Taste test a piece of stew meat. If it’s soft, it’s done.

Topped with shredded cheese and sour cream! I also like to serve it over rice; Em likes it over couscous.