Karl's Chili

Updated at: Tue, 23 Apr 2024 22:49:19 GMT

Step 1

In a large Dutch oven cook ground meat breaking up into big chunks until meat is thoroughly cooked, then remove meat from pot and set aside.

Step 2

***If making with stew meat; heat 2 tablespoons of olive oil over medium-high heat, once hot, add stew meat and brown on all sides then remove from pot and set aside.

Step 3

In the same Dutch oven heat 2 tablespoon of olive oil over medium heat. Once hot add onion, garlic and both types of peppers and cook over medium heat stirring occasionally until vegetables are tender, but not soft.

Step 4

Return cooked meat into pot with cooked vegetables.

Step 5

Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, and ½ teaspoon of salt and stir until fragrant.

Step 6

Dilute tomato paste with 1 cup of beef broth and add into pot.

Step 7

Pour in remaining cup of beef broth, beer, diced tomatoes and beans. (if not using beer add 3 cups more of beef broth)

Step 8

Give everything a good stir, cover with a lid and reduce the heat to low. If the chili becomes too thick, add more broth to thin out. Add Tobasco prior to simmering.

Step 9

Simmer for 1 hour (if using stew meat simmer until meat is very tender, could be a couple hours).

Step 10

Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

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