Classic Meat-lovers Chili
This is a dish that my nephew Eddie really loves. He brought this to a tailgate party and it was a huge hit. It has always been a pleasure cooking for him and his friends from college; they are all such great guys that appreciate good food.
Ingredients
Chili
- ¼ cup Olive Oil
- 2 Diced Onions
- 3 cloves Minced Garlic
- 1 Diced Green Pepper
- 2 Jalapeño Peppers sliced (seeds determine the heat so use as many as you like)
- 3 tbsp Ancho Chili Paste
- 1 lb. Rib-eye Steak (cut into ½" cubes)
- 1 lb. Chopped Beef
- 1 lb. Chopped Veal
- 1 lb. Chopped Pork
- 1 can Crushed Tomatoes
- 1 can Tomato Paste
- ½ can Beer
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tbsp Cumin
- 3 tbsp Paprika
- 1 tbsp Cayenne
- 4 tbsp Chili Powder
- 1 tbsp Coriander
- 2 tbsp Sugar
- ¼ cup Hot Sauce (sriracha is great in this recipe)
- 1 can Red Kidney Beans (large can drained and rinsed)
- 1 can Black Beans (small can drained and rinsed)
- 1 can Corn (small can drained)
- ¼ cup Chopped Cilantro
Toppings
- Sour Cream
- Shredded Monterey Jack Cheese
- Sliced Scallions
- Sliced Jalapeño Peppers
Instructions
Chili
- In a large saucepan sauté Olive Oil, Onions, Garlic, Green Pepper, Jalapeño Peppers and Ancho Chili Paste.
- When onions and peppers are soft add Rib-eye Steak, Chopped Beef, Chopped Veal, Chopped Pork and sauté until meat is browned.
- Add Crushed Tomatoes, Tomato Paste, Beer, Salt, Pepper, Onion Powder, Garlic Powder, Cumin, Paprika, Cayenne, Chili Powder, Coriander, Sugar, Hot Sauce, Red Kidney Beans, Black Beans, Corn and Cilantro.
- Simmer for at least 1 hour.
Serve
- Serve in bowls with optional toppings Sour Cream, Shredded Monterey Jack Cheese, Scallions, Jalapeño Peppers.
Notes
If this is a kid's party be careful how many "alarms" you make this chili - even mild is delicious!
