ChiliBy Todd JohnsonIngredients2 lbs. beef stew meat 2 Tbl. olive oil 1 sweet onion 1 bulb garlic 2 bottles of beer 6 cups water 2 jalapeno peppers 1 poblano pepper 1 lb. pinto beans (optional) 1/4 cup chili powder 1 Tbl. cumin 1 small bag corn chips Grated cheddar cheese Salt and pepper to taste DirectionsBrown the stew meat in olive oil over high heat. Add diced onion. Cook another 5 minutes until the onions caramelize.Remove seeds from jalapeno and poblano peppers. Add chopped peppers and chopped garlic. Add beer and 1 cup water. Cover and simmer over medium heat for 45 minutes. Keep an eye on the pan and add more water if it evaporates. Cook pinto beans in a seperate saucepan. Add cooked beans to beef. Add chili powder and cumin. Season with salt and pepper to taste. Cover and simmer 15 more minutes over low heat. Serve chili in a bowl with corn chips and topped with grated cheese. Serves 4-6. Recipe from Jack Gilmore, Z'Tejas |
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