Big Red Chili

Created by Jenn's Food Journey

2 teaspoons olive or vegetable oil
1/2 sweet onion, chopped
1-2 jalapeno peppers, seeds and stem removed, chopped
1 pound boneless bottom round steak, cut into bite size pieces
1/2 pound ground beef
2 cloves garlic, finely minced
1/2 cup beer
3/4 cup beef broth
2-3 Tablespoons chili powder (add two, taste, add more if needed)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce (I used chili garlic Cholula)
1/2 cup tomato sauce
1 Tablespoon tomato paste OR 1 teaspoon cornstarch with 1 teaspoon beef broth
salt and pepper to taste


In a large pot or Dutch oven, heat the oil over medium heat.  Add the onions and saute for 8-10 minutes on medium low or until the onions are tender.  Add the jalapenos and saute another 3-4 minutes.  Add the steak and turn up the heat to medium.  Cook for 2 minutes and add the ground beef; stirring occasionally.  Cook until the steak and beef are no longer pink.  Add the garlic and cook for 1 minute.  Slowly add the beer and beef broth, stirring to combine.  Add the chili powder, paprika, cumin, cayenne, hot sauce and tomato sauce.  Stir until everything is well combined.  Bring to a boil, cover, and reduce heat to low.  Simmer, covered, for 1 hour.  Add the tomato paste or cornstarch slurry and stir.  Cover and allow to simmer another 2-3 hours or until the steak becomes tender and the chili has thickened.  Enjoy!