BAYOU CITY CHILI

BAYOU CITY CHILI image

Yield 12 servings

Number Of Ingredients 17

3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces
2 tablespoons vegetable shortening
1/3 cup chili powder
2 medium yellow onions diced
1 teaspoon cumin
5 medium jalapeños, stems removed, seeded and diced
1½ teaspoons cayenne
1⁄ 3 cup cornstarch, divided use
1/2 tablespoon dried oregano
2 tablespoons kosher salt
2 beef bouillon cubes
1 tablespoon black pepper
2 cups Bud Light Golden Wheat, divided use
½ tablespoon garlic powder
3-4 cups hot water
28 ounces canned crushed tomatoes
2 large poblano peppers, stems removed, seeded and diced

Steps:

Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot. Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 ½ cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 1½ hours. Stir occasionally. Add poblanos, stir and put the lid back on and simmer for 15 minutes more. Whisk together the remaining ½ cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes

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