Here's a recipe for making a great tasting
sweet and sour, hot and spicy beef chili.
I made this up today awaiting cold weather.
It takes a few hours and a rest in the fridge.
After taste testing this over and over I created,
A blue ribbon winner if ever there was one.
1 tablespoon olive oil
1 chuck steak
1 pound ground beef
2 onions, peeled and sliced
2 celery stalks, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, peeled and minced
2 cups cold water
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
6 fresh plum tomatoes, quartered
2 tablespoons corn meal or flour
1 can of red kidney beans
1 can of black beans
1 can of crushed tomatoes
1/2 cup red wine
2 tablespoons maple syrup
Heat oil in a saute pan and sear steak
on both sides to get a nice browning.
Remove steak to a cutting board and
slice into 1" size cubed pieces, set aside.
Take 1/4 pound of ground beef, season
with salt and ground pepper and form into
two beef patties, saute on both sides to brown.
Remove to cool, cut into cubes and set aside.
Place remaining ground beef in saute pan
and cook stirring until no longer pink.
Find your largest soup pot and set it on stove.
Put into soup pot cubed chuck steak,
cubed hamburger and browned beef.
Add in onions, celery, peppers and water.
Stir and add in Worcestershire sauce, brown sugar,
lemon juice, soy sauce, ground pepper, cumin,
chili powder, garlic, onion powder and oregano.
Thyme, cayenne, fresh tomatoes and corn meal.
Stir to combine and let simmer about 1 hour.
Now add in beans, wine and maple syrup.
Adjust seasonings and let simmer another hour.
Turn off heat and when cool refrigerate overnight.
Return to stove to re heat on medium for two hours.
Do not ever let this boil