Betty Flinchbaugh’s Award-Winning Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Vegetable oil
5 lbs chuck, cut in small cubes or 1/2 ground, 1/2 cubed
5 Tbsp commercial chili powder, Gebhardt’s brand preferred
2 cans (12 oz each) beer
1 1/2 tsp dried oregano
1 Tbsp ground cumin
1 Tbsp paprika
2 large onions, diced (about 2 cups)
6 cloves garlic, minced
1/2 large red bell pepper, diced (about 1/2 cup)
2 jalapeno peppers, seeded and diced
1 can (4 oz) whole green chiles, seeded, drained, and chopped
1 can (15 oz) crushed tomatoes
1 tsp Tabasco sauce
1 Tbsp brown sugar
1 tsp red wine vinegar
1 tsp flour (optional)
Salt to taste
Instructions:
In a large skillet, heat a little oil and brown meat with 1/2 of the chili powder until no longer pink. Drain off fat. Meanwhile, in a large pot, combine beer, oregano, cumin, paprika, and remaining chili powder and bring to a slow boil. Add meat and simmer 1 1/2 hours.
In a large skillet, heat a little oil, saute onions and garlic until softened, and add the chili. Add peppers, chiles, and tomatoes and simmer another 1 1/2 hours. Add Tabasco, sugar, and vinegar and cook another 45 minutes.
About 20 minutes before serving, stir in flour to thicken (if needed) and add salt to taste.
. Serves 10.
By Betty and Dawson Flinchbaugh.