Roxie's Chili

This makes a humungous pot . . . about 2/3 of my 18lt stock pot. When you make it, call the gang and have a party!! The Meat
  • 4 lbs chuck steak, cubed in about 1" pieces
  • 2 lbs lean pork, coarsely ground
  • 2 lbs lean ground veal
The Vegetables
  • 1 med red onion, diced
  • 1 med Spanish onion, diced
  • 6 cloves garlic, peeled and crushed
  • 6 jalapeno peppers, chopped seeds and all
  • 2 (3 or more) chipotle peppers, chopped
  • 1 28oz can diced tomatoes
  • 1 14oz can tomato puree
  • 3 19oz cans pinto beans
The Spices
  • 3 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 3 tsp oregano
  • 3 tsp basil
  • 1 tbsp cayenne pepper
  • 2 tbsp Mexican chili powder
  • 1 tbsp Chinese chili paste (ok ok . . . so sue me!!)
The Secret
  • 2 bottles cerveza (approximately)

In a large heavy pot -- I use an 18lt cast aluminum stockpot -- brown your meat in small batches until nicely browned and set it aside.

Then, in the same pot, sauté the onion, garlic and peppers till softened, add the diced tomatoes and tomato puree and simmer about 20 minutes. Return the meat to the pot and add enough of the beer to just cover everything. Add the spices, bring to a boil and gently simmer for 45 minutes or until the cubes of beef are tender. Taste for seasoning and adjust to your liking, add the beans and a bit more beer or water if necessary and simmer for about 30 minutes more. Taste again to adjust for seasoning -- at this point if I find it needs more spiciness, and this is entirely dependant on who I'm making it for, I add more chili paste or use Sambal Oelek and just allow it to heat through.

Serve with cornbread, soft tortillas and lots of sour cream and shredded cheese.

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