Dan's Beef Chili
- Ready In:
- 3hrs
- Ingredients:
- 13
- Yields:
-
12 bowls
- Serves:
- 12
ingredients
- 3 lbs rump roast
- 1 (12 ounce) can beer
- 1 vidalia onion
- 1 (20 ounce) jar cherry peppers
- 1 green pepper
- 1 (28 ounce) can diced tomatoes
- 1 (12 ounce) can corn
- 1 small eggplant
- 1 tablespoon garlic salt
- 1 teaspoon cumin
- 4 ounces Worcestershire sauce
- 10 ounces sliced white mushrooms
- 1 tablespoon oregano
directions
- Open the beer and put most of it into a large pot (save some to drink while you are cooking). Cut the roast into bite-sized portions and simmer this in the beer. Cut up the onion into chunks and simmer that with the roast.
- Cut the stems off the cherry peppers and squeeze out most of the seeds. Be careful not to wipe your eyes while doing this as it can hurt a lot. Cut up the cheryy peppers into small pieces and add this to the pot.
- Remove the stem from the green pepper and cut it in half. Remove the seeds and cut it into chunks. Add this to the pot.
- Add Worcestershire sauce, cumin, garlic salt and oregano. Simmer 20 minutes.
- Drain can of corn and add it to the pot. Drain the tomatoes and add them to the pot. Wash the mushrooms and add them to the pot.
- Skin the eggplant and cube it into small bite-sized pieces. Add these to the chili.
- Simmer about two hours stirring occassionally, the longer you can wait while the aroma is in the air, the more tender the meat will be.
- Also tastes good for days afterward.
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RECIPE SUBMITTED BY
I enjoy cooking food that you can eat at home for a party, holiday or while watching sporting events.