Biggie's Big Chili

It has been way too long, but we finally have something blog worthy to share. Although this isn't new, it's simple and quite seasonally appropriate. One of my very favorite fall meals is Brandon's delicious chili. He prides himself on using "real" beef rather than ground, and several different kinds of beans. It's also quite spicy, owing to the awesome inclusion of poblano and jalapenos peppers. So tasty!

Ingredients

1.5 lbs stew meat (beef), cubed
2 poblano chiles, diced
1 red bell pepper, diced
4 jalapeno chiles, diced
1 medium yellow onion, diced
3 tablespoons olive oil
2 tablespoon chili powder
5 tablespoon ketchup
1 tablespoon sage
1 tablespoon cumin
1 tablespoon red pepper flake
1 tablespoon garlic salt
1 tablespoon black pepper
1 tsp cayenne pepper
5-10 dashes crystal hot sauce
5 dashes Worcestershire sauce
1 8 oz can beef stock
1 15 oz can kidney beans
2 15 oz cans white beans
1 15 oz can black beans
1 15 oz can pinto beans
1 30 oz can of stewed tomatoes
1 6 oz can of tomato paste
1 30 oz can of tomato sauce
1 30 oz can of red chile sauce


Directions

1. Season meat with some chili powder, garlic salt, and black pepper.
2. Brown meat.
3. Add meat to pot with red chile sauce, beef stock and the rest of the spices and simmer until tender (about 45 minutes or 20 minutes in a pressure cooker).
4. Sautee chiles, bell pepper, and onions with olive oil and garlic salt until almost tender.
5. Once meat is tender add beans, tomato products, and hot sauce. Simmer 15 minutes.

Usually he uses the pressure cooker to cook the meat first, but since we had the time he decided to do a nice slow simmer instead. Look at it bubbling away.



Here's a great pic of the veggies being sauteed. The finished product, along with some cornbread with cheese and chiles in it.