Chef's Signature Chili with a Unique Twist

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Ready in: 2h 5 mins
Serves: 4 servings
Ingredients: 12

The twist in this chili is the pour of beer and the choice of sirloin over ground beef: cubes of steak simmer two hours with pinto beans, crushed tomatoes, salsa and a cumin-heavy spice rack until the meat gives and the sauce turns glossy. The beer's malt rounds out the heat from red pepper flakes. Four big bowls; cornbread strongly advised.

Ingredients

Ingredients

1
can (15 ounce) pinto beans or (15 ounce) can black beans, can use up to 3 cans
1
large green bell pepper, cored and diced
1
tablespoon garlic powder
1
can (28 ounce) crushed tomatoes, with puree (I use Progresso)
1
pinch red pepper flakes
1
teaspoon cumin (to taste)
13
cup good quality chili powder, I use Gebhardt's
14
jar (24 ounce) ortega thick & chunky salsa
14
can (12 ounce) beer
34
pound cubed sirloin (or same amount of ground beef)
14
pound cubed pork butt (or same amount ground pork)
12
cup butter (1 cube)

Instructions

1. Begin by sautéing the cubed sirloin and pork butt in butter until well done. If using ground meats, brown them together, drain, and then add 1 cube of butter. Add this mixture to the beans in a separate pot. Cover and simmer for approximately 1 1/2 hours. Stir in 1/4 can of beer and heat through.
2. Serve the chili with hot flour or corn tortillas and enjoy the remaining cold beer! For added flavor, top with chopped onions and grated cheese.
3. I have fond memories of "hamburger" chili from my childhood. This recipe offers a delightful twist with a choice of cubed or ground meats. Both variations are delicious and versatile, allowing you to pick your preference. This chili recipe is perfect for doubling or tripling and freezes exceptionally well.

Nutrition facts

The following values are based on a single serving of this recipe.

Calories 668.8 kcal
Protein 31.7 g
Fat 44.2 g
Carbohydrates 40.7 g
Fiber 12.5 g
Sugar 12.8 g

Published on Jul 19, 2024 by Luminița