The low and slow cooking brings all the flavors together in this hearty meal. If you want a thicker chili, drain the tomatoes before adding them. Also good with some cooked rice stirred in before serving.
2 tablespoons vegetable oil
2 pounds round steak, cubed
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, minced
16 ounces whole tomatoes, undrained
12 ounces beer
1 cup barbecue sauce
2 tablespoons chili powder
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces red kidney beans, rinsed and drained
Heat the oil in a large pan or Dutch oven over medium-high heat. Add the round steak and brown on all sides.
Stir in the onion, celery, bell pepper, and garlic. Cook until onions are soft and fragrant, about 5-6 minutes.
Add the tomatoes and their liquid and stir to break them up.
Add the beer, barbecue sauce, chili powder, oregano, salt and pepper and stir to mix well.
Add the drained beans then bring the mixture to a boil. Reduce the heat to a simmer, cover and let cook for 2 hours or until the meat is tender.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
October 16, 2013
Chuckwagon Chili is very good. A bit different, as it seems more like a meaty vegetable soup than chili. But good, nonetheless.