There was no ground beef in the freezer and I live miles from the nearest supermarket. I did have a chuck roast which I thought about putting through the grinder of my stand mixer. Then I had a second thought! (Yeah, I know--a dangerous thing!) Who said it has to be ground beef--the chili police? I ended up cubing the roast. The finished product was a cross between a beef stew and chili; and it was disgustingly good. I will never go back to the old way of making chili!!
Chili Stew
Serves 8 (depending on bowl size)
1 3-4 pound chuck roast, trimmed and cut into 1-inch cubes
1-1/2 tablespoons canola oil
1 red bell pepper, diced
1 jalapeños, minced
3 anaheim or poblano chiles, roasted, peeled, chopped
1 yellow onion diced
3 cloves garlic, minced
1/2 pound bulk Italian sausage, preferably “hot”
2 tablespoons Everyday Spice Blend
1-1/2 tablespoons chili powder
1 teaspoon ground cumin
1 10-ounce can diced tomatoes & green chilies
1 6-ounce can tomato paste
12 ounces beer, lager or ale
1/2 cup beef stock
2 (15.5-ounce) cans assorted chili beans with juices (pinto, kidney, black beans etc)
1 bunch green onions, thinly sliced
1 cup shredded cheese
In large stock pot over medium-high heat, heat canola oil. Brown beef chunks on all sides, working in batches, and be careful not to overcrowd the pot. With a slotted spoon, remove beef chunks to another bowl and keep warm.
To the same pot, add bell pepper, jalapeño pepper, chiles and onion and cook until tender, about 7 minutes. Add garlic and sauté a minute longer. Make a hole in the center of the vegetables; add the sausage and brown. Add the beef chunks back into the pot along with the Everyday Spice Blend, chili powder, and cumin and cook for 1 minute. Add in diced tomatoes and tomato paste and stir for 2 minutes. Stir in beer and beef stock. Lower heat and simmer, partially covered, for 2-1/2 hours. Add beans 1/2 hour before end of cooking time.
Garnish with cheese and sliced green onions.
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