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Greg's Prize Winning Chili

Developed by the Silver Chef

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I developed this chili recipe based on the flavors I like in a chili. It took First Place in a chili cook-off The only thing not included in the recipe is my secret chili spice recipe. I have included a basic chili spice recipe. My private blend of chili spice contains a combination of 11 ingredients known only to me. I encourage you to mix your own blend based on your tastes, how spicy, and what level of heat you like. I like just a little to moderate heat but not an inferno. Personally, I don't believe food should be painful However, if you like a 5 alarm chili, try a serrano or habanero pepper instead of a jalapeno. It's your call.
Serves:
12
Prep Time:
20 minutes
Cook Time:
40 minutes
Yield:
3 quarts

Ingredients:

  • olive oil
  • 1 cup:
    onions, diced
  • 1 cup:
    celery, diced
  • 1 cup:
    red bell peppers, diced
  • 4:
    cloves garlic, minced
  • 1 large:
    jalapeño pepper, finely diced
  • 2 1/2 pounds:
    beef stew meat, 1/2" pieces
  • 3 tablespoons:
    Chef Greg's chili spice, or your own
  • 2/3 cup:
    masa flour, mixed with 1 1/2 cups water to make a slurry
  • 1 1/2 cups:
    guinness stout
  • 2 (28-ounce) cans:
    crushed tomatoes
  • 2 (14-ounce) cans:
    red kidney beans, rinsed and drained
  • salt and freshly ground black pepper, to taste
  • BASIC CHILI SEASONING MIX:
  • 2 tablespoons:
    chili powder
  • 1 teaspoon:
    cayenne pepper, or to taste
  • 1 tablespoon:
    ground cumin
  • 1 tablespoon:
    dried oregano

Directions:

  • 1:

    In a large dutch oven heat olive oil and add onions, celery, and red pepper and garlic. Cook until soft (5-7 minutes). Remove and set aside.

  • 2:

    Add a little more oil. When heated add meat, salt and pepper to taste and brown meat until nicely browned.

  • 3:

    Add garlic and chili spice. Stir and let cook for 1 minute.

  • 4:

    Add vegetables back and stir.

  • 5:

    Add beer, mix stir and reduce for 5 minutes.

  • 6:

    Add crushed tomatoes, masa slurry and bring to a boil.

  • 7:

    Reduce heat to medium low and cook for 35-40 minutes.

  • 8:

    Add beans at during the last 5 minutes to heat through.

  • 9:

    Garnish with your favorite toppings such as sour cream or Greek yogurt, chopped onion, shredded cheddar, diced avacado, and serve with a piece of fresh jalapeno cornbread and blue corn chips.