Chorizo (a seasoned ground pork sausage) and chipotle peppers add a smoky flavor to this chili. Serve it for dinner with corn bread or crackers.

Source: Midwest Living

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Recipe Summary

prep:
50 mins
cook:
3 hrs
Servings:
8
Max Servings:
12
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Ingredients

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Directions

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  • In a large saucepan cook the chorizo, onion and garlic over medium heat for 5 minutes or until the onion is tender. Stir in the tomatoes, chipotle peppers, green sweet peppers, red sweet peppers, chili powder and crushed red pepper, if you like. Bring to boiling, reduce heat and simmer, uncovered, for 10 to 15 minutes or until mixture is thickened.

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  • Meanwhile, in a heavy skillet, toast cumin seeds over medium heat until toasted and aromatic. Using a spice grinder, coarsely grind cumin seeds. In a small bowl combine the ground cumin seeds, 1 1/2 teaspoons kosher salt, oregano, and 1/2 teaspoon black pepper. Rub the beef roast all over with mixture. Set aside.

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  • In a 4-1/2- to 5-quart Dutch oven or pot brown the coated roast in hot oil, turning to brown sides evenly. Remove from the pot. Remove pot from heat. Add the beer. Return pot to heat, cooking and stirring to remove any bits from the bottom of the pan. Simmer, uncovered, about 3 minutes or until the beer is reduced by half. Add the browned roast back to the pot. Add the beef broth or water.

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  • Stir the thickened tomato mixture into the pot with the beef roast. Bring to boiling, reduce heat and simmer, covered, for 2 hours. Stir in the black beans and green beans, if you like. Simmer, covered for 1 hour more.

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  • Carefully remove the beef roast from the pot. Using 2 forks, pull meat apart into shreds. Stir shredded meat back into the pot. Season to taste with additional salt and ground black pepper.

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  • Serve over rice with toasted tortilla strips, chopped tomatoes, and a dollop of creme fraiche or sour cream. Makes 8 to 12 servings.

Tips

Jalapeno peppers contain volatile oils that can burn your skin and eyes. Avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves.

Tips

Slice flour tortillas into 1/8- to 1/4-inch thick strips; place in a single layer on a large baking sheet. Bake, uncovered, in a 350 degree F. oven about 8 minutes or until lightly browned.

Nutrition Facts

299 calories; total fat 12g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 73mg; sodium 951mg; potassium 866mg; carbohydrates 13g; fiber 4g; sugar 3g; protein 34g; vitamin a 1069IU; vitamin c 29mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 20mcg; vitamin b12 3mcg; calcium 50mg; iron 4mg.

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