Michelle's beef Chili
The Strong Mommas were introduced to Michelle's incredible cooking at the very first Strong Mommas retreat. This chili is not too thick, but the flavors are amazing.
Be forewarned! If you're sensitive to caffeine, be sure to use decaf espresso powder. But don't skip it...it definitely makes the dish!
Be forewarned! If you're sensitive to caffeine, be sure to use decaf espresso powder. But don't skip it...it definitely makes the dish!
Ingredients |
2 1/2 pounds beef stew meat
4 1/2 tsp chili powder 2 tsp salt 2 tsp dried oregano 2 tsp ground cumin 2 tsp ground espresso (can use decaf) 1 large onion, chopped 2 bell peppers, chopped 2 bay leaves 1 1/2 cups bone broth 2 14 oz. cans diced tomatoes 1 jalapeno, choppied (optional) 3 cloves garlic, minced 1 4.5 oz can green chilis 1 15 oz. can black beans 1 15 oz. can chili beans |
Instructions |
In a large pot or dutch oven, heat some oil, then cook beef until brown on all sides. Add the chili powder, salt, oregano, cumin and espresso, and stir into the beef.
Add the onions and peppers, and cook for 3 more minutes. Then stir in the remaining ingredients except the beans, jalapeno and chilis. Heat to boiling, then reduce heat to low. Cover and simmer 3 hours until meat is tender. Add the beans, jalapeno and chilis, cook until heated. Garnish with toppings of choice. Makes about 7 servings. |
