Ingredients

The following ingredients have 11 Servings
  • 1 pound boneless chuck or sirloin or venison if available, cut into cubes
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons red wine vinegar
  • ½ teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chuck
  • 1 pound ground pork (not sausage meat)
  • 1 teaspoon paprika (smoked if available)
  • 2 cups chopped onions
  • ½ cup chopped celery
  • 2 cups chopped green bell peppers
  • 3 jalapenos chopped, seeds removed (or hotter peppers like cayenne or habanero, if you desire)
  • 3 large garlic cloves, diced
  • 1 bottle of dark beer or ale
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 teaspoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon cocoa powder
  • 1 teaspoon coriander
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 can (28oz) crushed Pomodoro San Marzano tomatoes such as Cento or Pastene
  • 1 can (28oz) diced Pomodoro San Marzano tomatoes such as Cento or Pastene (if you use whole canned tomatoes, just crush with your hand as you put them in)
  • 1 can (14.5oz) diced tomato
  • 1/3 cup brown sugar
  • 1 can (15 oz.) beef broth
  • 1 can (14oz) kidney beans drained and rinsed (optional)
  • 1 can (14oz) black beans drained and rinsed (optional)
  • For serving: cornbread, shredded cheddar cheese, sour cream, or chopped scallions.

Instruction

  • Place cubed meat, Tabasco, vinegar, liquid smoke and garlic powder in zip lock bag and marinate four hours or overnight. Drain and discard marinade. Pat beef dry with paper towels.
  • In a 10-quart heavy bottomed Dutch oven, heat olive oil over medium high heat. Brown beef cubes on all sides and remove from pan.
  • In same pan, brown ground beef and pork and remove from pan.
  • Add paprika, onions, celery, both peppers and garlic. Cook for 2 minutes and add beef cubes, ground beef and ground pork back in.
  • Add in beer and stir to remove any brown bits from bottom.
  • Add in all other ingredients except kidney and black beans. Place a heat diffuser between the pot and stovetop heat. (Using a heat diffuser will help prevent any burning on the bottom of the pot.) Stir to combine and simmer for 1 hour.
  • Add in both beans and simmer for an additional hour.
  • Check seasoning and adjust with more salt, pepper, chili powder or cumin. Cook five more minutes to blend flavors.
  • Serve with shredded cheddar cheese over top and cornbread. Or, serve with sour cream dobbed on top with chopped scallions.