Dive Bar Girl

Beef Chili for the Super Bowl

Super Bowl is upon us and even though Dive Bar Girl has to work, she is going to make a big pot of chili for her fellow nurses at the hospital.  This recipe is easy and is always met with rave reviews.  Dive Bar Girl got the original recipe from an Emeril cookbook but she has fine tuned it over the years to make it even more awesome.  The secret is in the slow cooking.  

 

Beef Chili for the Lazy Foodie

Serves about 8-10 people

 

2 pounds of stew meat chopped into small cubes

2 cups chopped yellow onions

4-5 slices of smoked bacon chopped into small strips

2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of cayenne

2 teaspoons of cumin

3 tablespoons of chili powder

2 teaspoons of oregano

1/4 teaspoon of crushed red pepper

2 tablespoons minced garlic

1 28oz can of crushed tomatoes

1 can dark red kidney beans

1 small can (approx 6oz) tomato paste

2 boxes (64n oz) beef stock (Some people substitute some of this with beer.)

 

In a big-ass sturdy pot that can go both on a stove and in the oven, brown stew meat, bacon and chopped onions on the stove for about 4-5 minutes. Add spices, crushed tomatoes, tomato paste and kidney beans.  Simmer for a while.  Pre-heat the oven to 200 to 250 degrees.  Add beef stock.  If you are going to be around to watch the chili, don’t add it all at once.  If you are going to sleep, throw it all in.  Place it in the oven and cook it all night until stew meat basically shreds.  It needs to cook at least 10-12 hours–the longer the better.  If you still have too much liquid, put chili back on the stove and finish it on a higher heat.  If it isn’t spicy enough, add Sriracha sauce to taste.

 

Serve with Fritos, sour cream, grated cheese and jalapenos.

 

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