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Mexican Chili Recipe
Ingredients:
* 4 lbs. boneless lean beef chuck, cut into 1-inch cubes
* 6 cups chopped onions
* 1 bottle (12 oz) beer
* 1/2 cup chili powder
* 6 Tablespoons tomato paste
* 2 Jalapeno peppers, seeded, minced
* 2 Tablespoons minced garlic
* 1 can (19 oz) red kidney beans, drained and rinsed (may be omitted if you like without beans)
* 2 1/2 teaspoons salt
* 1 tsp ground pepper
* 2 tablespoons honey
* 1 teaspoon Cumin
* Beef broth or stock as needed
Directions
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.
1. Preheat oven to 325 degrees.
2. Combine all ingredients in heavy Dutch oven or suitable large cooking pot.
3. Cover tightly and cook 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.
Makes 11 cups. May be refrigerated up to 3 days or frozen up to 1 month).
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