chillin' with chili

I have never liked chili growing up.  It wasn't until this last Christmas when I was with friends at an Old Chicago in Kansas that I finally found a chili worthy of my taste buds.  Wowie!  Thereafter, my search for the perfect chili recipe ensues.  The only chili recipe post I can find from Old Chicago is for their Winter Chili, which is nothing like what they serve in their restaurant.  So yeah, I used what was given but totally bastardized the recipe since I cannot leave well enough alone.  It came out quite good!  I love the addition of bigger chunks of meat utilized in this recipe instead of just the regular ground beef we normally get with chili. 

But first, allow me to relay the adventure of shopping for ingredients.  Beer.  I had to it hunt down.  Unlike most people whom wake up for and fall asleep with beer, I am clueless.  Beer, lager, ale, stout, amber?  Whah?!?  After stalking the wall of liquor at my local Albertson's I grabbed a German variety with a picture of a girl on it.  If its a German beer with a buxom maiden on it, then it must be good, right?  Consider my beer shopping done.

Next up, flank steak.  Huh?  In chili?  Okay, I've heard of flank steak, but nothing I am looking at in the meat cooler says flank steak.  I see all kinds of words to describe various types of meat/steak, but nothing that says "flank steak" specifically.  Time to phone a friend.  Bettina, who is in the restaurant industry, thinks it must be a tough meat so she suggested I get a comparable tough meat as it probably requires a long cooking time.  Sounds good to me.  I picked up some part of a beef shoulder or something like that.

Okay, so by now I realize I am not quite the cook I tell people.  Sure I've got some amazing meals up my sleeves, but if I had to cook with beer or big chunks of meat, I am lost.  You'd think all that Food Network watching would have taught me something.  In my defense, if I had to cook with alcohol, it is normally wine, never beer.  Not saying I'm a wine connoisseur, but if it is called for in a recipe, I can usually find a bottle of pinot grigio or cabernet sauvignon.  What can I say?  I'm not as sophisticated as I pretend.

Below is the modified recipe I came up with.  Please, please, please do not triple the recipe unless you are feeding a million people.  Don't ask me how I know.

Chunky Chili  

Adapted from Old Chicago's Winter Chili
Yields: 16 servings

6 tbsp oil (I used bacon grease because everyone knows bacon is mmmmm!)
1 medium sized yellow onion, chopped
1 poblano pepper,diced

1 green bell pepper, chopped
1 1/2 lbs ground chili beef (I found this bigger ground at a Mexican grocer)
1 lb steak (thinly sliced beef shoulder or sirloin tip steak), cut into half inch pieces
2 tbsp chili seasoning

1 tsp dried oregano

2 tsp cumin

½ tbsp smoked paprika
2 tbsp garlic, minced
3.5 oz can chipotle pepper in adobo, pureed (use ¼ cup for less heat)
2 small cubes of beef bouillon
1 (12 oz)  bottle lager
3 (14 ½ ounce) cans fire roasted tomatoes

1 (6 oz) can tomato paste
1 (15 oz) can black beans, rinsed

1 (15 oz) can red or kidney beans, rinsed
water as needed, optional
1 1/2 -3 tsp Kosher salt

1 tsp freshly ground pepper

Toppings:
Sour cream
Shredded Cheddar Cheese
Diced red onion

1.  In a large pot, add oil, onions, poblano and green peppers. Sauté for 2 minutes or until onions are translucent.

2.  Add ground beef, cubed steak, chili seasoning, oregano, cumin, smoked paprika, garlic, and chipotle puree.

3.  When meat is browned, add beef bouillon and beer. Stir well.

4.  Add tomatoes, tomato paste, beans, and water (optional). Stir well and let simmer for 1 ½ to 2 hours. Stir occasionally.  Add more water as needed.

5.  Add 1 1/2 tsp salt and pepper, more if desired.

6.  Serve hot in bowl with sour cream, cheese, and onion.

Note:  
I did not add the toppings listed to my chili mainly because I am currently shunning all dairy products.  Oh, but how I miss cheese.