Chunky Cowboy Chili

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 14
• 2 tablespoons canola oil, divided
• 4 lbs boneless chuck roast, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
• 2 (8 ounce) cans tomato sauce
• 1 (16 ounce) can red beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (12 ounce) bottle dark beer (michelob amberbock)

Recipe

• 1 heat 1 t oil in a large pot over med-high heat.
• 2 add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
• 3 remove beef from pan, and keep warm.
• 4 repeat procedure with remaining half of beef.
• 5 add remaining 1 t oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
• 6 return beef and accumulated juices to pan.
• 7 stir in 1 cup water, worcestershire sauce, and remaining ingredients.
• 8 bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.