2 lbs. round steak, cut into 1/2-inch chunks, trimmed of all fat
1 large onion, diced
1 large green pepper, diced
4 large garlic cloves, pressed
8 oz. sliced fresh mushrooms
2 jalapeno peppers, sliced
2 fresh chili (cayenne) peppers, sliced
(optional for hotter chili, 1 habanero pepper, crushed)
1 large (32.-oz.or so) can hot chili beans
1 medium (16-oz. or so) sized can pinto beans
1 medium (16) sized can black beans
1 large can (32) diced or crushed tomatoes
1 medium (16) sized can tomato sauce
3 tablespoons chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1 tsp oregano
1/2 tsp paprika
dash (or more) dried red peppers (adjust for presence of absence of habanero, just how hot do you want this stuff)
dash of beer for the chili, more for the cook
------------------------------------------------------------------
In large skillet saute over medium heat steak, onion, green pepper, garlic, mushrooms and hot peppers until steak is cooked through
In large crock pot (or large pot on simmer on stove) dump beans, tomatoes, tomato sauce and spices.
When the meat mixture is done, dump that into crock pot too. Don't drain it, as there isn't that much fat in the steak, and the pan juices with the hot pepper in it are awesome.
Heat the whole mess in the crock pot at least three hours.
Make homemade bread -- I'm lazy, I use a bread machine.
Drink beer whilst everything's cooking.
Eat with fresh bread when you can't stand how good it smells any more, and God Almighty it will smell good for a while and waiting will take some will power.
YIELD 8-10 SERVINGS.
And remember, have fun, use your creativity, there is no right or wrong way to make this.
(This is actually cut in half from the recipe I learned at the Goodrich Club at Albion College.)
Matt Roush
Editor of the Great Lakes IT Report and WWJ Technology Editor
E-Mail
Print
