3 lbs meat cut into bite sized cubes (I used 2 lbs beef stew meat and 1 lb pork country spare ribs)
2 tablespoons canola oil-actually it’s more; use what you need to brown the meat and sauté the veggies
2 medium onions chopped
1 medium jalapeno, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 small orange bell pepper, seeded and diced
5 cloves garlic, crushed
1 can fat free, low sodium beef broth
1 bottle Budweiser beer
⅓ cup ancho chili powder (I used a little less)
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 tablespoon black pepper
½ tablespoon dried oregano
1 8 oz can Hunts Tomato Sauce
1 15 oz can Hunts Petite Diced Tomatoes No Salt Added
⅓ cup Worchestshire Sauce (more or less)
1 28 oz can crushed San Marzano tomatoes
Water as needed
1 can Eden Organic No Salt Added Black Beans
1 can Eden Organic No Salt Added Pinto Beans
No nutrition information available
Working in batches so as not to overcrowd your sauté pan, season meat cubes with black pepper and dust with Wondra flour. Saute in canola oil until brown. Drain on paper towels. Repeat until all meat has been browned.
In a large Dutch oven, heat some canola oil and add your onions and peppers. Saute until onion is translucent. Add crushed garlic and sauté another few minutes. Add the browned meat.
Add the bottle of beer and the can of beef broth. Simmer 15 minutes.
Add the chili powder, cumin, smoked paprika, dried oregano, and black pepper. Add the tomato sauce, petite diced tomatoes, and Worchestshire sauce. Simmer, covered, 90 minutes – stirring occasionally. Check to see if any water is needed.
Add the crushed tomatoes. Simmer additional 30 minutes. Check to see if water is needed.
Add the two cans of beans and simmer another 30 minutes.
Skim oil as it rises to the surface.
Best to make a day ahead and, when cool, refrigerate to blend flavors.
This makes a very mild chili. Adjust/add seasonings to your taste: more jalapenos, cayenne pepper, etc. Serve with sour cream, shredded cheddar cheese, diced scallions or whatever your pleasure. Enjoy!