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Fiesta Chili con Carne
This is the best party chili ever. The blend of chili peppers gives it just enough heat to satisfy spicy-food lovers without overdoing it for regular folks.
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Serve topped with shredded Cheddar or Jack cheese and minced onion.
- 1 Tbsp. ancho chili powder
- 1 Tbsp. chipotle chili
- 1 bottle (12 ounce) dark beer or ale
- 3 lb. beef brisket, cut into 3/4" cubes
- 4 Tbsp. olive oil
- 4 large Spanish onion, finely sliced
- 16 large cloves of garlic, minced
- 1 cup(s) carrot, diced
- 1 Tbsp. chipotle chili in adobo
- 2 Tbsp. chili powder
- 1 1/2 Tbsp. ground cumin
- 2 cup(s) Hunt’s® Tomato Sauce (16 ounce)
- 2 cup(s) beef broth
- 2 tsp. sugar
- 2 can pinto or black beans
- salt and pepper, to taste
- Thoroughly salt and pepper beef cubes. Warm 3 tablespoons of oil over medium heat in a large, heavy-bottomed Dutch oven. Add beef cubes and sauté about 15 minutes or until browned. Remove beef to a dish.
- Heat 2 more tablespoons of oil in the Dutch oven over medium heat and add the onion, carrots and garlic. Sauté for 10 minutes or until the onions are soft and tender. Add the chili powders, chipotle and cumin. Sauté for 5 minutes, stirring frequently so that it does not scorch. (Add a little beer if necessary.) The mixture will become a thick, aromatic paste. Add the beef back into the Dutch oven and stir well to coat.
- Add the remainder of the beer, tomato sauce, sugar and beef broth. Cover and simmer for 1 1/2 hours over low heat; taste for seasoning, adding salt and pepper as necessary. Add the can beans and more beer or water if the chili is too dry; cook for 15 minutes longer or until the meat is tender.