All things Rob, coming at some point...
* 3 tbl corn oil * 2 lbs skirt steak,cut into 1/2" cubes * 2 lbs pork sausage * 10 cloves garlic, minced * 2 medium onions, roughly chopped * 2 jalapeno peppers, seeded and finely diced * 4 cups pinto or turtle beans, fully cooked (optional) * 2 tbl cumin seed, ground * 1 tbl coriander seed, ground * 5 tbl chile powder * 1 tsp chile flakes * 1 tbl paprika * 2 tsp oregano * 1 tsp sage * 1 bell pepper, diced * 2 stalks celery, diced * 1 28 oz can crushed tomatoes * 1 6 oz can roasted chiles, blended or finely chopped * 2 cups beef stock * 1 bay leaf * 2 tbl fine corn meal or masa harina (optional) * 8 twenty five gallon kegs of beer, ice cold... okay, two 12 oz cans of beer will do
Directions:
1. In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
2. Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
3. Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
4. Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
5. Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
6. Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
7. Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
8. If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
9. Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
Per serving (excluding unknown items): 1246 Calories; 87g Fat (62% calories from fat); 62g Protein; 57g Carbohydrate; 180mg Cholesterol; 2126mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 7 1/2 Lean Meat; 3 Vegetable; 13 Fat