Chili – Jamie Alexander
- 3 lb chuck roast or brisket cut into ½ inch pieces
- ¼ c. Olive oil
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cups chopped onions
- 5 garlic cloves crushed and minced
- 4 or 5 tbs chili powder
- 1 tsp ground cumin
- Optional 1 tsp ancho pepper powder
- 1 large jar mild salsa
- 1 beer or 1 ½ cups of water
- 2 – 14 oz cans beans of choice
- 1 cup frozen corn
- 4 cups shredded mexican cheese
- Tortilla chips for serving
*avocado slices for garnish
*sour cream for garnish
Heat oil in a large heavy bottom pot or dutch oven over medium high heat. Pat meat dry dry, sprinkle with salt, pepper, and quickly brown in 3 separate batches.
Set meat aside and add onions and garlic to same pot. Slightly reduce heat and cook til onions just soften. About 10 minutes. Stir in chili powder, chipolte powder, and cumin. Stir together and cook 1 minute.
Fold meat back into pot. Add salsa, beer or water,and bring to a boil. Reduce heat to simmer,cover, and cook on low about 2 hours. Check occasionally and give it a little stir to make sure it’s not sticking or burning on the bottom.
If the chili appears to get too thick while cooking,add a little more beer or water to maintain the right consistency. Add drained beans and corn and continue cooking 30 minutes. Taste to test tenderness and seasoning. Serve over tortilla chips and shredded cheese.
Garnish and Enjoy!