Making up for Fast Food

The pizza and the Spicy Chicken Sandwich from Wendy's were good, but two meals out of the kitchen is enough (or maybe one too many). To make up for my culinary shirking I decided to make a big 'ol pot of chili. Here is the recipe and a picture.

Bon Appetit!
~Tom

2 lbs. chuck (cubed)

3 lbs. ground beef (round, sirloin or chuck)

8 cloves garlic

2 large yellow onions

1 large red onion

1 bunch green onions

1 jalapeño pepper

3 Tbsp. oregano

2 Tbsp. chili powder

1 Tbsp. cayenne pepper (add gradually to suit your taste)

3 Tbsp. ground cumin

3 Tbsp. paprika

3 dried ancho chili peppers (stems and seeds removed)

2 Tbsp. whole coriander

1 tsp. cinnamon powder

6 oz. semi-sweet chocolate

4 Tbsp. olive oil

1 bottle dark beer

1 28 oz. can crushed tomatoes

Cilantro for garnish

Limes for garnish

1 cup sour cream

2 cups queso fresco (or shredded jack cheese)

Prep

Coarsely chop the red onions, yellow onions and garlic. Cut the chuck into ½ inch cubes. Remove the seeds and white membrane from jalapeño pepper and finely chop the remaining flesh. Finely chop the green onions and the ancho chili peppers. Slice the limes into wedges.

Cook

Place a stock pot over medium heat until it is very hot (3 minutes will do the trick) add the cubed beef and quickly brown on all sides. Add olive oil, garlic, red onions, yellow onions and jalapeño pepper and cook until onions are translucent. Add ground beef and brown completely. Add all herbs and dry ingredients, including ancho chilis. Add chocolate and stir until it is well mixed with the beef. Add ½ bottle of beer and tomatoes. Bring all to a simmer and cook until the liquid is reduced by half.

Plate

Ladle chili into a large bowl and top with a dollop of sour cream. Sprinkle with cheese and green onions and garnish with cilantro and lime wedges.