Great make ahead chili to enjoy at a party or tailgaiting before a game!

2 lbs chuck cut into small chunks
1 lb ground Chorizo
3 dried Pasilla chilies
2 dried Anaheim chilies
2 bottles dark beer
2 Tbs chipotle in adobe chopped
4 onions chopped
1/4 cup minced garlic
1 cup chopped carrots
2 Tbs cumin
1/4 cup chili powder
16 Oz tomato sauce
16 Oz beef stock
1 tsp cayenne pepper
Salt and pepper

Soak dried chilies in water for a few hours to soften
remove stems and seeds
Puree in processor with 1/2 bottle of beer and chipotle chilies

Season beef cubes with salt and pepper and brown in batches in heavy bottomed pot with 3 Tbs oil
Set beef aside and saute chorizo with onions, carrots and garlic add cumin, cayenne, chili powder and saute for a few minutes to toast seasonings scraping so it foes not stick and burn.

Add beef back to pot, add dried chili and beer puree, beef stock, tomato sauce,1/2 bottle of beer and bring to simmer

Simmer for 1-1/2 to 2 hours until beef is tender adding more beer if chili gets to dry

Check seasoning, salt pepper and cayenne and adjust to your taste

Recipe Courtesy
www.dinnerelves.com

This entry was posted on Saturday, September 15th, 2012 at 11:17 am and is filed under Cooking. Tags for this post: Restaurant Consultant Private Chef Recipes Mike Neylan Food Stylist Connecticut. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.