CRAZY HORSE CHILI RECIPE
This recipe is from the Marlboro cookbook, 50 Winning
Chili Recipes,
2002. Winning recipe is by Robert Beauchamp of Texas.
CRAZY HORSE CHILI
2 Tbsp. oil
1 lb. beef sirloin steak, cut in 1-inch cubes
1 cup chopped onion
1 clove of garlic, minced
1 cup carrot, finely chopped
1 cup red bell pepper; finely chopped
1/2 cup celery, finely chopped
1 Tbsp. cumin
2 tsp. oregano
1 tsp. paprika
1 tsp. red pepper
2 jalapeño peppers, chopped
1 28-oz. can diced tomatoes, undrained
1 12-oz. bottle dark beer
2 15.5-oz. cans black beans
1/4 cup tomato paste
2 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. black pepper
Heat oil in a large Dutch oven over medium-high heat and
add steak, browning on all sides. Add onion and garlic
and sauté for 3 minutes. Add
carrot, bell pepper and celery, and cook for 3 minutes.
Stir in cumin, oregano, paprika and red pepper and cook for
1 minute. Stir in jalapeños, tomatoes and beer and
bring to a boil. Cover, reduce heat and simmer for 30
minutes. Add beans and tomato paste and cook covered
for another 15 minutes. Stir in brown sugar, salt and
pepper.
Number of Servings: Makes eight 1-cup servings.
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