Chris Muenks' Chili
Cut steak into 3/4-inch pieces. In a 4- to 6-quart Dutch oven, add steak, bratwurst, ale, the 1 tablespoon Old Bay seasoning, and peppercorns. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. To strain meat mixture, set colander or sieve in sink; carefully pour mixture into the colander. Discard cooking liquid and peppercorns. Cool slightly; cut bratwurst into bite-size pieces.Advertisement
In same Dutch oven, cook onion, sweet pepper, jalapeno pepper, habanero pepper, and garlic in hot oil until onion is tender. Stir steak and bratwurst pieces into onion mixture. Add undrained chili beans, black beans, tomato sauce, undrained tomatoes, chili powder, brown sugar, the 1/2 to 1 teaspoon Old Bay seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Add tomato juice the last 30 minutes of cooking to desired consistency.
Serve with shredded cheddar cheese, chopped onion, snipped cilantro, pickled peppers, bottled hot pepper sauce, corn chips, and/or sour cream. Makes 6 servings.
**Handling Hot Chile Peppers:
Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.