Jim Kaczmarek's Chili

Ingredients

• Servings: 12
• 3 pounds beef chuck
• 2 1/2 cups chopped onions
• 5 cloves garlic, minced
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 5 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 4 tablespoons beef bouillon granules
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 (15 ounce) cans pinto beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs 50 mins

Ready Time: 3 hrs 55 mins


• place meat in freezer until slightly frozen. cut into 1/4 to 1/2 inch cubes.
• in a large skillet over medium heat, brown meat until it turns gray. stir in onions and garlic. cook until onions are tender, about 5 to 10 minutes.
• cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. bring to a slow boil over high heat. add meat mixture, and reduce heat to low. simmer, uncovered, for 2 to 3 hours.
• mix in pinto beans. simmer for 1/2 hour longer. taste, and adjust seasonings if desired.