![DSCN8857](https://blackboxchilicontest.com/wp-content/uploads/DSCN8857.jpg)
Fourth Quarter Chili
Ingredients
Ingredient | Quantity |
---|---|
ground chuck | 2.0 lb., 1.0 lb., 12 oz., 12 oz., 5 tsp., 3 tsp., 3 cubes, 1 sachet, 11 peppers, 11 Tbsp., 2 Tbsp. |
chuck steak (cubed) | |
tomato sauce | |
beef broth | |
onion powder | |
garlic powder | |
beef bullion | |
cilantro tomato seasoning | |
chile de árbol chili peppers | |
chili powder | |
cumin |
Directions
Cut the chuck steak into small cubes and it brown lightly. Lightly brown the ground round. Neither of these should be completely browned, just sautéd to the point they are no longer red on the outside. Remove and discard however much of the fat you want to. Put the browned beef in a dutch oven and add the tomato sauce, beef broth, beer, and the spices other than the chili peppers, chili powder, and cumin. Add enough water so that liquid barely covers the ingredients. Bring to a boil and lightly simmer for 30 minutes uncovered. Stir every few minutes. Taste the stew and add salt (or other spices), if needed to make a savory beef stew. One the salt level is adjusted, add half the amount of each of the remaining “hot” spices. Stir thoroughly, and simmer — very lightly — for 30 minutes with the cover on. Keep the lid on except to stir the chili every five minutes or so. Taste and add the remaining spices, making adjustments if you think they are needed. Stir and then simmer for a final 30 minutes with the lid on. Serve with flour tortillas on the side. Pairs well with Black Box Shiraz or most other red wines.