Chili
- 2 lbs. beef stew meat/steak/chuck, diced into small chunks
- (optional: an additional 1 lb. ground beef)
- 2 large onions, diced (about 2 cups)
- 3-4 jalapeno peppers, chopped (fresh or canned are fine)
- 6-8 cloves minced/crushed garlic
- 3-4 tbsp. of ground chili pepper (I usually just use a mix of what I have around -- cayenne, ancho or chipotle are good)
- (optional: 2-3 crushed dried habanero peppers -- I always add these)
- 3 tbsp. ground cumin
- 2 tbsp. paprika
- 2 tbsp. dried oregano
- 4 tbsp. brown sugar
- 1 can (~400ml) beef broth (or 2 packs of OXO in 2 cups of water)
- 1 can beer (darker is better)
- (optional: 1 cup strong coffee)
- 1 can (~400ml) crushed/diced tomatoes
- 2-3 cans kidney or black beans
Get a Dutch oven or large pot (an enamelled cast iron Dutch oven is best).
Sprinkle the beef with salt and pepper, and brown it in the pan (in batches, so that it's never crowded). Then remove from the pot entirely (into a bowl or something). There should be browned bits and fat stuck to the bottom of the pan. This is what you want.
Add the onions, jalapenos, and garlic to the pot. Let them cook until the onions are translucent.
Add the spices and sugar to the vegetables. Hold some back if you're worried about the heat -- you can taste and add more later.
Add the tomatoes, then the beer and broth.
Return the beef to the pan.
Bring the whole thing to a boil, then turn down the heat and let it simmer for an hour and a half, stirring occasionally. After this time, taste it, and add more salt or chili pepper if necessary.
Now add the beans, keeping in mind that canned beans have some salt added to them already. Simmer for another half-hour/hour or so (until everything is all nice and tender and the same lovely colour).
Now it's ready to serve, but keep in mind that chili is only at its best after it sits in the fridge for a day or two. :)
Top with sour cream, and perhaps diced onion, avocado, tomato, or shredded cheese.
(To have this be "Texas-style," just omit the beans.)