Killer Chili

Linden Family Cookbook / Stews

Servings: 8

Prep Time: 30 Min
Cook Time: 2 Hours

8 ounces bacon

1 yellow onion chopped

6 cloves garlic minced

2 jalapeno chiles seeded, chopped

4 cups water

2 tablespoons chili powder

1 tablespoon ancho chiles ground

1 tablespoon oregano dried

1/4 teaspoon allspice

28 ounces tomatoes canned

12 ounces beer

2 bay leaves

2 tablespoons cumin

3 pounds beef stew meat cubed

34 ounces red kidney beans drained

2 tablespoons cornstarch

2 cups Cheddar cheese grated

1 cup sour cream

3 limes cut into wedges

Yield: 8

- Preheat oven to 400
- cut bacon into 1/2 inch pieces, arrange on a cookie sheet and bake on top rack for 20 minutes
- when done, set bacon aside and pour drippings into a large pot
- add onion, garlic and jalapenos. Cook until onions are translucent
- add water, chili powder, ancho chiles, oregano, allspice, tomatoes, beer, bay leaves, bacon, cumin and stew meat
- simmer 1 1/2 hours
- add kidney beans and cook 5-10 minutes
- if chili is too runny, add 2 tablespoons of cornstarch
- if chili is too thick, add another beer
- serve with cheese, sour cream and limes