Game Day Chili PROCESS

---

 Prep Time: 45 minutes

Cook Time: ~ 4 hours

Servings: 8 - 10

Ingredients

• 2 - 3 pounds of stew beef (~1” cubes of beef)
• 2 tablespoons olive oil
• 2 medium-sized onions (diced)
• 2 bell peppers (diced; pick your favorite color)
• 2 medium-sized jalapenos (diced)
• 3 cloves of garlic (diced)
• 6 oz. tomato paste
• 32 oz. pinto beans (drained and rinsed)
• 16 oz. chopped tomatoes
• 24 oz. beef broth
• Kosher salt and black pepper to taste
• 2 tablespoons chili powder 
• 1 tablespoon ancho chili powder
• 2 tablespoons cumin powder
• 2 tablespoons coriander powder
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper (leave this out if you don’t like spicy chili - increase to 1 tablespoon if you like it spicy) 
• 1 16 oz dark beer (pick your favorite)
• 1.5 cups of Patterson’s Mopping Sauce

Directions

• Brown the beef in olive oil over medium heat in a sturdy dutch oven (this is a one pot dish, so make sure your vessel is large enough to contain your finished chili). This may take a couple rounds of browning - remember, don’t crowd the pot or the meat won’t brown appropriately.
• Remove the browned meat from the pot and add the diced vegetables (onion, bell pepper, jalapeno, garlic). Add approximately 2 teaspoons of kosher salt, stir the vegetables and cover for 2 minutes to release water. Continue to stir the vegetables to remove the browned bits from the bottom of the pot (this is where the flavor is!). Cook until the vegetables are soft and the bottom of the pot is clean.
• Mix all spices together in a separate bowl and add them to the cooking vegetables. Add the tomato paste. Brown the vegetables, tomato paste and spices, constantly stirring to keep the combined paste from burning (this should take around 4-5 minutes - until the red tomato paste is almost dark brown).
• Add the beer, tomatoes, Patterson’s Mopping Sauce and the browned meat.
• Cover with broth and simmer for at least 2 hours stirring intermittently to prevent sticking. Watch the level of liquid (the ingredients should always be covered slightly) throughout the simmer - add water if needed
• Before eating, taste for salt and add if needed. Don’t add earlier as the simmering will concentrate the salt added earlier in the recipe.
• Eat with your favorite toppings - we love sour cream, green onions, cheese.
• Leftovers (if there are any) are great for chili dogs, chili cheese fries, chili baked potatoes, chili cheese tots or even nachos (substitute chili for baked chicken on our sheet pan nachos!)

Notes:

• We also love this chili with venison or pork - we suggest large pieces from the front or back limbs
• Pinto beans are the typical chili bean, but black beans or cranberry beans make a great substitute
• You can substitute 1-2 beef bouillon cubes and water for the beef broth 
• We like to simmer this chili for around 5 hours to let all of the flavors come together. This produced a thick, rich chili.