- Partly cloudy
- 1-1/2 lb beef chuck roast, extra fat removed and cut into 1/2-inch cubes
- 1 lb ground beef (This will be drained, but the leaner the better)
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, diced finely
- 2 jalapeños, split in half and sliced in to half moons (Remove seeds and pulp to reduce spice if desired)
- 1 lb okra, sliced into 1/2-inch pieces (This helps thicken the chili. If you don't like okra, there are other methods to thicken)
- 1 28oz can of crushed tomatoes (Used diced if you prefer things chunky)
- 1 tsp dried oregano
- 1/2 cup chili powder (get a blend at Colonel De Herbs and Spices)
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1 tbsp cocoa powder (Or a couple of squares of super dark chocolate)
- salt and pepper, of course
- Chopped green onions
- Sour cream
- Tortilla chips
- Fresh diced tomatoes
- Pretty much anything you like
- Get a deep, heavy-bottomed pan with a lid (Nothing cast iron, however) to use. I have an enameled Lodge Logic Dutch oven I use for stuff like this. Heat up some cooking oil (I use Jungle Jim's extra virgin olive oil 95 percent of the time), and brown the ground beef until nearly all its moisture is released. Make sure to season with a pinch of salt during the browning. Try to get the pan hot enough so some of the beef actually gets brown and crispy in parts. Remove the ground beef, and drain on some paper towels.
- Add in the chuck (And more oil if needed) and brown until crispy on the edges as well. Season with a pinch of salt while browning. Transfer browned chuck to a plate or bowl.
- Add in onion, bell pepper and jalapeño, and season with a pinch of salt. Saute for 5 minutes or so, until vegetables begin to soften. Add in garlic and saute for another minute, until garlic is fragrant.
- Once you smell the garlic, return the meat to the pan and add oregano, chili powder, cinnamon and cocoa. Stir to combine, then add tomatoes and the beer. Add another pinch of salt and plenty of ground pepper, stir everything up, and bring to a boil. Once at a boil, reduce heat to a simmer and cover. Simmer for one hour, stirring every 10 minutes or so.
- After the hour is up, test one of the pieces of chuck from the chili. It should be fairly tender. If not, simmer some more until it gets to a comfortable level, then add in the okra and cumin, stirring to combine. Cover again and simmer another 15 minutes until okra is tender. Once the okra is tender, it's time to eat!
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