This recipe has won several chili cook-off prizes since the early 1990s. Serve with rice or cornbread.
Serves: 6Hands-on: 10 minutesTotal: 2 hoursDifficulty: Easy
- ¼ cup vegetable oil
- 1 large white onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 2 medium bell peppers, seeded and chopped
- ¼ cup all-purpose flour
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 Tbsp. chili powder
- 1 Tbsp. paprika
- 1½ lbs. beef chuck, cubed
- 1 cup canned diced tomatoes
- 4 cups beef broth
- ¾ cup dark beer
- 2 Tbsp. Worcestershire sauce
- 1 tsp. brown sugar
- ¼ square unsweetened chocolate
- Heat the oil in a heavy pot large enough to accommodate all the ingredients. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, until well softened.
- Add the dry spices and flour, and sauté for another 2 minutes.
- Add the meat, tomatoes, broth, beer, Worcestershire sauce, and sugar. Simmer gently for 1½ hours or until the meat is fork tender.
- Turn off the heat and add the chocolate. Melt into the stew, stirring to mix.