01-10-2008, 05:24 PM
Ok, here is what i got. Let me see yours. Mine isnt quite there yet, but pretty f-ing good.
1/4 cup canola oil
2 pounds stew beef (or Chuck Roast), cut into 1/2-inch cubes
1 Pound Ground Beef
Salt and freshly ground black pepper
1 large red onion, finely diced
2 jalapeño finely diced
6-10 cloves garlic, finely chopped
3 tablespoons ancho chili powder
3 tablespoons ground cayenne red pepper
1 tablespoon ground cumin
1 bottle dark beer - SAM ADAMS LAGER
5-8 cups homemade chicken stock, or canned low-sodium
1 (16-ounce) can chopped tomatoes
1 small can tomato paste
1 tablespoon honey
1 can dark red kidney beans
2 tablespoons fresh lime juice
Heat oil in a large Dutch oven over med/high heat. Season the beef with salt and pepper, and sautà until browned on all sides. Transfer the meat to a plate and leave all liquid in pot. Do in three batches. Ground beef, then one pound stew meat, and then the rest of the stew meat.
Add the onions to the pan and cook until soft. Add the garlic & jalapeño and cook for 2 minutes. Add the ancho powder, cayenne, and cumin and cook an additional 2 minutes. Add the beer and cook until reduced until at least ½ liquid is gone. Return the beef to the pot, add the chicken stock, tomatoes, tomato paste, and honey, and bring to a boil. Reduce the heat to medium/low, cover the pan, and simmer for two hours. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the limejuice, and adjust seasonings to taste.
1/4 cup canola oil
2 pounds stew beef (or Chuck Roast), cut into 1/2-inch cubes
1 Pound Ground Beef
Salt and freshly ground black pepper
1 large red onion, finely diced
2 jalapeño finely diced
6-10 cloves garlic, finely chopped
3 tablespoons ancho chili powder
3 tablespoons ground cayenne red pepper
1 tablespoon ground cumin
1 bottle dark beer - SAM ADAMS LAGER
5-8 cups homemade chicken stock, or canned low-sodium
1 (16-ounce) can chopped tomatoes
1 small can tomato paste
1 tablespoon honey
1 can dark red kidney beans
2 tablespoons fresh lime juice
Heat oil in a large Dutch oven over med/high heat. Season the beef with salt and pepper, and sautà until browned on all sides. Transfer the meat to a plate and leave all liquid in pot. Do in three batches. Ground beef, then one pound stew meat, and then the rest of the stew meat.
Add the onions to the pan and cook until soft. Add the garlic & jalapeño and cook for 2 minutes. Add the ancho powder, cayenne, and cumin and cook an additional 2 minutes. Add the beer and cook until reduced until at least ½ liquid is gone. Return the beef to the pot, add the chicken stock, tomatoes, tomato paste, and honey, and bring to a boil. Reduce the heat to medium/low, cover the pan, and simmer for two hours. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the limejuice, and adjust seasonings to taste.
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