TEXAS STYLE BEER BRAISED CHILI
This award winning recipe is from the Northern Spy Food Co in New York City, New York. Best made a day or two prior to when you need to serve it.
Provided by Member 610488
Categories Stew
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the chili powder: Toast the Aji Panca, cascabel, and habanero chilies in a 350 degree F oven until they are fragrant and crunchy. Let them cool, then break them open and remove the seeds. Grind them in a spice grinder and set aside.
- For the chili: Brown beef in a large stockpot over medium high heat. Drain off fat and remove beef from pot. Add the onion, red bell pepper, raw jalapenos, and 1/4 cup of the chili powder to the pot. Cook until the vegetables are softened and the chili powder is toasted.
- Deglaze with beer and red wine. Reduce by half and then add the tomatoes, the ground Aleppo pepper, cinnamon, cumin, cayenne and red chili flake.
- Simmer for at least an hour. Add beef back to the mix. Add roasted garlic, pickled jalapenos, and salt and pepper to taste.
- For spicier chili, add more ground Aleppo pepper and cayenne pepper. Garnish with scallions.
- *These peppers can be found at Kalustyan's or at most specialty/gourmet grocery stores.
Nutrition Facts : Calories 932.3, Fat 50.1, SaturatedFat 19.7, Cholesterol 195.6, Sodium 692, Carbohydrate 41.6, Fiber 11.6, Sugar 18.1, Protein 56.6
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