2 Pounds of Beef Chuck Roast cut into 1 inch cubes. And no do not trim away the fat. It goes in the pot.
1 Pound Of Ground Chuck. Not Ground Beef But Ground Chuck.
1 Pound of Boneless Pork Chops Cut Into 1 inch cubes.
2 Large Purple Sweet Onions Finely Chopped
2 Large Green Bell Peppers Cleaned and Finely Chopped
4 Jalapenos Diced Up Very Fine
Can 4 OZ. Chopped Green Chilies.
2 Can 16 OZ. Red Kidney Beans
2 Can 16 Oz. White Kidney Beans
2 16 Oz. Cans Whole Tomatoes
2 16 Oz. Cans Crushed Tomatoes
4 13 Oz. Cans Regular Beef Broth
3 Tablespoons Vegetable Oil
3 Tablespoons Chili Powder
1 Cup Chili Sauce
3 Tablespoons Ground Cayenne Pepper
2 Tablespoons Fresh Minced Garlic. ( Garlic in a jar works great )
1 Tablespoon Cumin Powder
3 Teaspoons Salt
4 Bottles Of Blue Moon Beer
1 Large Can Tomato Paste
This has been past down from my grandmother But I upped the recipe by adding the beer to it.It was hard to put it on paper because we we always cook by taste & a pinch here & there,but I think I have down to a great taste.
1In a large skillet brown and drain your beef and pork.
2Add your onions, jalapenos, and peppers and Chile’s.
Cook until your onions and peppers are done and tender.
3Place into a large stock pot and add in all your other ingredients but your beans.
Cook over low to medium heat keeping just below a boil for 6-8 hours.
4In the last hour you want to add in your beans and your tomato paste. You now have the best chili you will ever eat. There is no better chili than this especially if you take the time to make it right. Don’t take shortcuts and don’t add in anything else.
1Have bowls of chopped green onions including the tops, Jalapenos , Sour Creme, and Mexican Cheese on the side so people can add what they want to their bowls of chili.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
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