How to make it

  • Season beef with salt and pepper.
  • Heat 1 1/2 t of the oil in a Dutch oven over medium-high heat.
  • Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 t oil and remaining beef.
  • Reduce heat to medium and add remaining 1 1/2 t oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes.
  • Add garlic, jalepenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
  • Add beer and simmer, scraping up any browned bits, for about 3 minutes.
  • Add diced tomatoes, sundried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
  • Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes.
  • Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
  • Suggested Garnish:
  • Sour Cream
  • grated Cheddar or Pepper Jack Cheese
  • chopped Green or Red Onion
  • chopped fresh Tomatoes
  • chopped Cilantro
  • Serve with: Warm Corn Bread and a salad
  • Also: Big spoon, wide bowls, large napkins and cold beer

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