Dan's Beef Chili

"Thick beefy chili, goes great with beer"
 
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Ready In:
3hrs
Ingredients:
13
Yields:
12 bowls
Serves:
12
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ingredients

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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.
 
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