Beef Lovers Chili

Name: Beef Lovers Chili
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 quarts, 10-12 serving(s)
Ingredients: 2 lbs stewing beef; 1 onion, chopped; 3 garlic cloves, minced; 6 -8 serrano peppers, chopped seeds removed; 3 ounces hot pepper rings, chopped; 4 tablespoons hot Mexican chili powder; 2 teaspoons paprika; 1 teaspoon cinnamon; 1/2 teaspoon ground cumin; 2 teaspoons chili peppers, flakes; 1 tablespoon chili paste; 2 (16 ounce) cans chili beans or 2 (16 ounce) cans red kidney beans; salt; pepper; olive oil; 2 (28 ounce) cans tomato puree; 1 (6 ounce) can tomato paste; 1 (12 ounce) bottle beer; 2 (10 1/2 ounce) cans beef broth; 4 tablespoons Worcestershire sauce; 4 tablespoons hershey chocolate syrup

Submitted by Chef #1061735

"This is recipe that was originally inspired by the Skyline Chili made famous in Cincinnatti and then modified to be made with stew beef instead of ground beef. My family isn't a huge fan of chili but they scarf this up every time. Don't be afraid of the syrup or cinnamon. These add only a subtle sweetness that combines great with the heat of the peppers and smokiness of the paprika and chili powder. It's those ingredients that will leave everybody asking what's in there? Serve this with a dash of sour cream and grated cheddar cheese or cornbread for a great winter meal."

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Ready In:: 2hrs 20mins
Ingredients:: 21
Yields:: 6 quarts
Serves:: 10-12

ingredients

2 lbs stewing beef
1 onion, chopped
3 garlic cloves, minced
6 -8 serrano peppers, chopped seeds removed
3 ounces hot pepper rings, chopped
4 tablespoons hot Mexican chili powder
2 teaspoons paprika
1 teaspoon cinnamon
¹⁄₂ teaspoon ground cumin
2 teaspoons chili peppers, flakes
1 tablespoon chili paste
2 (16 ounce) cans chili beans or (16 ounce) cans red kidney beans
salt
pepper
olive oil
2 (28 ounce) cans tomato puree
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer
2 (10 1/2 ounce) cans beef broth
4 tablespoons Worcestershire sauce
4 tablespoons hershey chocolate syrup

directions

Add enough olive oil to bottom of 8 quart pot and add stew beef, paprika, salt, pepper, ground cumin, and chili flake.
Stir until meat is browned on all sides.
Remove stew beef and set aside.
Add onions, serrano peppers, garlic, and pepper rings.
Add salt and let cook until onions are translucent and peppers are soft.
Stir in tomato paste and chili paste and let cook 1 - 2 minutes.
Add browned stew beef back to pot and stir in tomato puree, beer, beef broth, worcestershire sauce, and beans (undrained).
Stir in Hershey syrup and cinnamon.
Bring to boil and then reduce to a simmer for 2 - 3 hours or until reduced to desired thickness.