Hi everyone! Anyone say winter comfort food?
Before all hell broke loose in Breaking All Barriers, Vince had planned to cook his famous chili for his best friend, Dina, her love interest Cole, and Dina’s roommate, Monique. They planned to eat chili and watch movies while they waited out the storm hitting New York City. Eh, sometimes things don’t go according to plan, but here’s the recipe for you to enjoy!
Two Beer Chili
2-4 tablespoons vegetable oil
3 pounds boneless beef chuck, cubed
2 large onions
3 green peppers
2 teaspoons of moist garlic
3 28 oz cans of tomatoes-diced or whole
2 cubes of beef bouillon
1 large can of red kidney beans
A dash of Salt
A couple shakes of pepper
1/3 cup chili powder
½-1 teaspoon of granulated garlic
Jalapenos-the number depending on how hot you like it.
Thickening—either flour or cornstarch—*always mix with water before adding to soup. Otherwise, the broth will turn out lumpy.
In a large pot, brown the cubed beef in vegetable oil over medium heat. Add a tablespoon of moist garlic. Once done, transfer meat to a plate.
Add more oil to the pot, if necessary. Add the chopped onions and peppers. Add another teaspoon of garlic. Cook until the onions are golden and the peppers are tender.
Once done, add tomatoes with juices, chili powder, kidney beans-no need to drain, jalapenos, and return the beef back to the pot. Add salt and pepper and thicken the broth a little with either flour or cornstarch—*check the note above. Drop the beef bouillon into the pot.
Bring to a boil, then reduce heat and simmer, partially covered for 2-4 hours. Stir often, making sure you’re mixing the ingredient off the bottom of the pot so nothing sticks.
I test taste the chili in about an hour and add more salt, pepper, garlic, or chili powder according to your taste.
Toppings: shredded cheese, sour cream or macaroni elbows.
Years ago, my then boyfriend—now husband—would make the chili extremely hot. It took me two beers to get through one bowl, hence the name Two Beer Chili.
Hope you enjoy!