The age-old question...is it chile or chili? Our view is that either is acceptable, however, the majority opinion seems to be if you are talking about peppers, it's chile. If you are talking about a meaty, spicy soup...it's chili. I guess either can be acceptable.
Our recipe here makes a slightly sweet, slightly spicy chili with chunks of beef that really hits the spot any time but especially on a cold winter day.
2 hours 30 min
2 hours 50 mins
Yield: 11 cups
o 4 lbs. boneless lean beef chuck, cut into 1-inch cubes
o 6 cups chopped onions
o 1 bottle (12 oz) beer
o 1/2 cup chili powder
o 6 Tablespoons tomato paste
o 2 Jalapeno peppers, seeded, minced
o 2 Tablespoons minced garlic
o 1 can (19 oz) red kidney beans, drained and rinsed (may be omitted if you like without beans)
o 2 1/2 teaspoons salt
o 1 tsp ground pepper
o 2 tablespoons honey
o 1 teaspoon Cumin
o Beef broth or stock as needed
1. Preheat oven to 325 degrees.
2. Combine all ingredients in heavy Dutch oven or suitable large cooking pot.
3. Cover tightly and cook in oven for 1 hour. Taste and add spices as needed. Continue to cook another 1 to 1-1/2 hours or until meat is very tender.
4. If you like more soupy chili, add beef broth as needed the last half hour of cooking.
Note: It is very important to taste as you go. Start with quantities of ingredients listed above. Add more salt, honey, Chili powder, Jalapeno and Cumin to your taste.
May be refrigerated up to 3 days or frozen up to 1 month.