Canuck Chili

Mr. & Mrs Potatohead,

I don't have a written down recipe but I'll try.

2 1/2 lbs sirloin cut in to 1" cubes
3 Lbs ground beef
4 large onions large dice
1 each red and green bell pepper large dice
4 stalks celery large dice
8 cloves garlic minced
onoin powder
garlic powder
DP Cowlick
3 small cans tomato paste
2 16 oz cans diced plum tomatoes
1/2 cup hot chili powder
1 Pint (20 oz) beer dark ale or stout is better
3 cups beef broth
1 4 oz can chipoltles in adobo
1 4 oz can jalapenos
2 tbsp ground cumin
1 tsp cayenne
2 tbsp Cholula hot sauce
two cups coriander leaf/cilantro chopped
1 cup parsley chopped
6 sprigs thyme chopped
2 large cans dark red kidney beans

Season the beef with onion powder garlic powder and DP Cowlick and brown in canola oil. Drain and remove to bowl
Using the same pot and drippings brown ground beef with two diced onions and 1/2 garlic. Remove with slotted ladle to a bowl.
Saute remaining vegetables and garlic in the same pot. Add tomato paste and cook for five minutes.
Add both bowls of beef and liquid, beer and cook til beer and liquid are almost gone. Add the stock, chopped chipoltles, chopped jalapenos, hot sauce and spices.
At this point I moved out to the egg which was at 300 with hickory chunks
After 1/2 hour add one can of tomatoes and both cans of beans, another 1 hour add the other can of tomatoes.
After desired consistency is reached add the herbs and cook for ten more minutes.

Serve with Shredded Jack, sour cream and chives as garnish

Steve

Hey Mike,

There are a few of us on this forum. I like cast iron on the egg for chili and stews and searing, enameled cast iron for soup, beans and poultry dishes and carbon steel for drip pans for drippings, paella and woks.

Steve