Chili

Adam Tomjack

After several hours of cooking in liquid, the gristle in the chuck roast gelatinizes and the meat falls apart, like pulled pork. I prefer that to the pebbly texture of ground beef.
Brown and Braise Meat
Brown in batches in 8+ qt dutch oven or stockpot.
3 lbs chuck roast, trimmed and cut into 1.5 to 2.5 inch cubes
  • Return meat to pot, add beer, tomatoes, and enough water to cover.
  • Simmer covered over med-low 3-4 hours, stirring occasionally.
1 can lite American style lager (optional)
45 oz tomato sauce
1 15 oz can of diced tomatoes
Water
Veggies and Spices
Soften in a 12-inch skillet.
1 large onion, diced
2+ anaheim chilis, gutted and diced
1+ serrano chilis, gutted and diced
  • Until fragrant, ~30 sec.
  • Transfer to pot.
  • Deglaze with water, transfer to pot.
~1 head of garlic, minced
Fresh ground cumin (~1-2 t?)
Oregano (~1 t dried?)
1-2 bay leaves
Paprika (~1/2 t?)
Cayenne
Black pepper
Simmer and Adjust Consistency
Smash black beans with potato masher and add to pot.
2 (15 oz) cans of black beans, drained
  • Simmer 1+ hour, uncovered, stirring occasionally, adding water as necessary to adjust consistency.
  • If necessary, use large wooden spoon to smash chunks of meat against the side of the pot to help them fall apart.
  • Adjust spices, if necessary.
Finish
  • Add and heat through.
  • Remove bay leaves.
1-2 (15 oz) cans of black beans, drained
1/4? t cinammon