Slow Simmer Chili![]() From Rock and Roll Comfort CookingChili originated in San Antonio, Texas during the 1820s, and since then distinctive regional variations have developed. This hearty version is packed with the rich, slow-simmered flavor of an authentic Texas “ bowl of red." Slow Simmer Chili 3 pounds beef stew meat, trimmed and cut into 1-inch cubes Salt and freshly ground pepper to taste 2 tablespoons olive oil 2 onions, diced 1 green bell pepper, seeded, deribbed, and diced 1 or 2 jalapeño chilies, seeded and minced 2 garlic cloves, minced One 28-oz can crushed tomatoes 1 poblano chili, roasted, peeled, and diced (see note) 4 cups beef broth 1 bottle (12 oz) lager beer 1 tablespoon dried oregano 2 teaspoons ground cumin 1 tablespoon chili powder 2 bay leaves 1 cinnamon stick 1 tablespoon red pepper flakes, or to taste Salt and freshly ground pepper or cayenne pepper to taste Juice of 1 lime 1/2 cup chopped fresh cilantro Shredded Cheddar cheese , chopped red onion, and sour cream for garnish (optional)
Makes 10 to 12 servings Cook's Tips:Roast the chili on a grill, over the flame of a gas stove, or under a preheated broiler until charred on all sides. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skin with your fingers or a small, sharp knife. Core and seed. FromRock and Roll Comfort Cooking by Sharon O'Connor |