Ty's chili

[Jimmie the Mum]

Making it now as we type this..

[ashman]

Oh man!!!!  Last time I made it with 6 Guiness Souts and it kicked butt.

[Jimmie the Mum]

Going to have it tomorrow night...

[Mark]

Ty, can you post that recipe?

[Jimmie the Mum]

Here it is:

http://www.stogiechat.com/cigar-forum/view_topic.php?id=8207&forum_id=18&page=1

 

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.

[Keith]

And a pic of a bowl would be cool

[ashman]

Here is the most recent revision

1/4 cup canola oil
1 pound stew beef (or Chuck Roast), cut into 1/2-inch cubes
2 Pound Ground Beef
Salt and freshly ground black pepper
¼ cup Brown Sugar
2 medium red onions, finely diced
2 jalapeño finely diced
6-10 cloves garlic, finely chopped
1 tablespoon ancho chili powder
1 tablespoon chipotle chili powder
1 tablespoon ground cayenne red pepper
2 tablespoons ground cumin
2 tablespoons oregano
1 tablespoon paprika
1 teaspoon cinnamon
6 bottles dark beer
5-8 cups homemade chicken stock, or canned low-sodium or water
1 (28-ounce) can crushed tomatoes
3 small (6 ounces each) cans tomato paste
1 tablespoon honey
1 can dark red kidney beans
2 tablespoons fresh lime juice
Cheese for Topping
Nachos for scooping
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 multiple batches.   
 
Add the onions to the pan and cook until soft. Add the garlic & jalapeño and cook for 2 minutes. Add the ancho powder, cayenne, chipotle powder, and cumin and cook an additional 2 minutes. Add 4 bottles of 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, oregano, paprika, cinnamon, brown sugar and honey, and bring to a boil. Reduce the heat to medium/low, cover the pan, and simmer for five hours. Add beer, as needed once it gets thick.  Add the beans and continue cooking for 15 minutes. Remove from the heat, add the limejuice, and adjust seasonings to taste

[US_Tank]

Damn that looks good.   Sub some deer venison and oh yeah baby! 

[ashman]

Damn that looks good.   Sub some deer venison and oh yeah baby!

Venison is tough to find in the local market

[Jimmie the Mum]

The chili lasted 2 weeks. We made a big bucket of it. Each day it got a little better. I even heated some up at breakfeast and made scramble eggs and chili. MMMMMMMMMM good...