Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
Painted Desert Chili
2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers -- chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalapeno peppers
1 can beer
* Have beef chopped, not ground.
NOTE: Add more or less jalapenos to adjust the flavor to your liking
Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5-7 minutes.
Add beef and lightly brown on all
surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed
of all fat should not have an excess amount, however.
Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Serving Ideas : Serve with cornbread or cheese biscuits.