Hearty Steak and Bean Chili

My parents have an awesome relationship. It is balanced, respectful and loving.

Neither of them is thrilled when the other has to go out of town.

But last week when my dad went on a trip with his college buddies, my mom looked the most excited she’s ever been to have him out of the house.

The second the topic of dinner game up, she was BEGGING for chili.

Beans are the ultimate no-no in my dad’s eyes, and my mom loves a hearty bean chili. So of course she wanted a huge pot of tasty bean filled chili for dinner and a couple of lunches after.

And she got exactly what she was looking for.

I threw EVERYTHING but the kitchen sink into this bad boy.

The kitchen sink would have been too over the top.

There was so much in the pot that I actually had to scoop liquid out of the pot.

Shocking. Since I’m usually so good at judging how things will fit into a container.

If you have no sarcasm censor, that was major sarcasm.

With or with out the sarcasm, this chili was insane.

INSANE I tell you!

You will need…

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

1/2 cup brown sugar

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink.

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

Then, add in the cumin and oregano and salt and pepper the mixture again.

Cook until fragrant, about 30 seconds.

Add in the tomatoes and beans and cook, stirring for about two minutes.

Pour in the beer and tequila and cook, stirring to deglaze the pan.

Add in the chipotles, the brown sugar and 4 cups of the stock.

Stir the mixture very well and bring it to a boil.

Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

If the chili becomes to dry or thick, add in the remaining stock.

When the meat is really tender, it is decision time.

If you are happy with the thickness of the chili, go ahead and serve.

However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

Serve hot with cheese, cilantro and white onions.

Good by daddy, hello bean chili.

Love and Beer Floats

Angela

Hearty Steak and Bean Chili

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink. 

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

 Then, add in the cumin and oregano and salt and pepper the mixture again.

 Cook until fragrant, about 30 seconds.

 Add in the tomatoes and beans and cook, stirring for about two minutes.

 Pour in the beer and tequila and cook, stirring to deglaze the pan.

 Add in the chipotles and 4 cups of the stock.

 Stir the mixture very well and bring it to a boil.

 Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

 If the chili becomes to dry or thick, add in the remaining stock.

 When the meat is really tender, it is decision time.

 If you are happy with the thickness of the chili, go ahead and serve.

 However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

 Serve hot with cheese, cilantro and white onions.