4 large garlic cloves – minced
Garnishes: sour cream / cheddar cheese
3 tbsp. vegetable oil
2 cups Beef Broth
1/2 cup chili powder
2 cans Red Kidney, rinsed and drained
1/3 Cup KetchHot
2 jalapeno chiles
2 tbsp. ground cumin
3 large onions
1 tbsp. ground coriander
Salt and fresh cracked black pepper to taste
2 cans beer
4 lbs. lean chopped sirloin
2 cans crushed tomatoes in their juices
- In a large heavy pot over medium heat, sauté the onions, garlic, and chiles in the oil until onions are translucent, 5 minutes. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, KetchHot and chili powder. Cover and cook until meat is cooked through, about 7 minutes.
- Add the tomatoes to the mixture along with the beer and beef stock. Simmer the chili for about 50 minutes in a partially covered pot over medium low heat.
- Stir in the red beans and continue simmering for about 20 minutes longer. For a thicker chili, simmer uncovered and remember to stir the chili occasionally.
- Ladle the chili into bowls and top with shredded cheddar cheese and sour cream.