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Chili
2 Tbsp cumin seeds
2 Tbsp chili powder
1 Tbsp paprika
2 tsp dried oregeno
1/2 tsp cayenne pepper
1.25 - 1.5 lb beef round, cut into .5" chunks
3-4 onions chopped
1 green bell pepper, chopped (optional)
6 cloves garlic
2-4 hot peppers (e.g., habeneros, jalapeno) seeded and chopped
2 dried ancho peppers, chopped (optional)
12 oz dark beer (e.g., porter or stout)
1 (28 oz) can crushed tomatoes
1 Tbsp (.5 oz) unsweetened chocolate
2 tsp brown sugar
2 bay leaves
1.5-2 cups water
3-4 cans (15 oz) beans, pinto, kidney, black, northern, etc.
juice of 1 lime
Toast cumin seeds in a dry skillet over medium heat, stirring until
aromatic, 1-2 minutes. Grind to a fine powder mix with other
spices, and set aside. Brown beef using vegatable oil. Set aside.
Saute over low heat onions and green peppers 7-10 minutes. Add
garlic, hot peppers and spice mixture. Stir 2 minutes until
aromatic. Pour in beer and simmer 10 minutes. Add tomatoes,
chocolate, sugar, bay leaves, beef, and water. Cover and simmer
1.5-2 hours. Add beans and simmer 30-45 minutes. Add lime juice.
Serve with chedder cheese. Also good served over pasta.
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Chili 16