Used by permission. (c) Eating Well, Inc.
|1 pound beef round, trimmed and cut into 1/2-inch chunks||1 tablespoon paprika|
|Salt & freshly ground pepper, to taste||2 teaspoons dried oregano|
|1 1/2 tablespoons canola oil, divided||12 ounces dark or light beer|
|3 onions, chopped||1 28-ounce can diced tomatoes|
|1 green bell pepper, seeded and chopped||8 sun-dried tomatoes, (not packed in oil), snipped into small pieces|
|1 red bell pepper, seeded and chopped||2 bay leaves|
|6 cloves garlic, minced||3 19-ounce cans dark kidney beans, rinsed|
|2 jalapeno peppers, seeded and finely chopped||1/4 cup chopped fresh cilantro|
|2 tablespoons ground cumin||2 tablespoons lime juice|
|2 tablespoons chili powder|
Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.
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