I just won a Chili cook-off with this recipe. I think this chili improves with age. I made it the day before the cook-off so the flavors could blend and chili thickens even more. This is a little spicy, but nobody complained it was to spicy. Just that it was meaty and very good.
Enjoy! Debbie.
454 CASULL CHILI
4 pound(s) BEEF CHUCK POT ROAST; Very Lean, Cut Into Small Cubes.
2 can(s) BEER
OIL
2 cup(s) ONION; Chopped.
2 cup(s) (2 large) GREEN BELL PEPPER; Chopped.
2 pound(s) GROUND BEEF; Lean.
4 tablespoon(s) CHILI POWDER; Or To Taste.
3 1/2 tablespoon(s) CUMIN; Ground.
4 clove(s) (large) GARLIC; Minced.
4 can(s) (10 ounce each) ROTEL DICED TOMATOES AND GREEN CHILIES
46 ounce(s) TOMATO JUICE
1 tablespoon(s) SALT
2 tablespoon(s) BROWN SUGAR
2 can(s) (4 ounce each) DICED GREEN CHILIES; Mild.
3 can(s) (15.25 ounce ea.) KIDNEY BEANS; Drained, Optional.
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Marinate cubed roast beef in beer for 1 hour.
In large pot, cook ground beef, onion and garlic.
Drain off any fat.
Remove ground beef to a bowl and set aside.
Drain marinated beef well.
Brown the cubed beef in batches over medium-high heat in some oil in the large pot used to cook the ground beef adding oil as needed.
You don't want to crowd the beef or it will just boil and not brown.
Transfer browned beef to bowl with ground beef.
Repeat with remainder of marinated beef.
Add all beef back to pot.
Add tomato juice, chili powder, cumin, brown sugar, salt and stir well.
Add rotel tomatoes, green chilies and chopped green peppers.
Do not add kidney beans yet.
Bring to a boil, reduce heat and simmer 1 hour.
Add drained kidney beans and continue cooking for 1 hour covered.
Remove lid and let simmer for about 30 minutes until chili has thickened a little.
The flavor improves as it sits.
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