A fabulous chunky, medium hot, beef stew.
TEXAS STYLE BEEF CHILI
2 1/2 pounds good stewing beef in 1/2 inch chunks
bottled beer (enough to cover the meat overnight)
1/2 cup neutral oil
2 cups green bell pepper chopped
2 cups chopped onion
4 cups chopped fresh tomatoes (peeled-roast in oven for about 30 mins at 400f, then remove skins and chop)
2 cups bottled beer
2 cups beef stock
2 cups fresh tomato sauce
2 tbsp chili powder
4 tsp ground cumin
4 cups cooked pinto beans
4 tsp salt
6 cloves garlic smashed and minced
1tsp dried oregano
1/4 cup chopped jalapeno peppers (remove seeds and membranes)
5 tsp hot sauce (optional OR 3 tsp. adobe sauce from Chipotle peppers)
Marinate the cubed beef in beer overnight, drain ( THROW AWAY OLD BEER) and pat dry then saute in batches in a Dutch oven.
Remove each batch as they brown on all sides.
Cook the peppers and onions as in Soups and stews TGGD, also see TGGD for size of peppers and onions. Then add the chopped tomatoes, garlic, hot peppers and herbs, beer, beef stock and sauteed beef
Cook on medium simmer, lidded for 1hour.
Add the drained cooked beans, and simmer for further 2 hours, stirring every 30 mins.
Check seasonings and remove lid last 30 mins of cooking.
Check that the meat is tender.
Serve as is or with steamed rice, boiled new potatoes, baked potatoes with cheese, fresh salsa.
Great dish and a favorite with all cowboys!
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