Saturday, September 26, 2009

Ken's Chili

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After trying out recipes for weeks, Kenny has found his favorite chili recipe, perfect for those chilly nights in Seattle. Chuck steak and beer give it flavor and a hearty consistency. Enjoy!

1 lb chuck steak, cut in cubes
Flour to dust
Oil to brown the steak
12 oz. tomato sauce
8 oz barbeque sauce
4 T chili powder
1 T cumin
1 tsp cinnamon
12 oz. beer
1 head of garlic cloves, peeled
1 onion, chopped
1 jalapeno pepper, finely diced
Canned beans (pinto or kidney beans, whatever you prefer)

Dust the steak with flour and brown in a cast iron deep pan or pot. Pour in the tomato sauce, barbeque sauce, seasonings, garlic, onion, jalapeno, but only put in 6 oz. of beer. Reduce heat to a simmer, and cook for 1-2 hours. Add remainder of beer when the chili thickens and simmer again until the chili is reduced to a thick consistency.

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