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Heat oil in a large pot over medium high heat.
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2
In a pie plate, combine flour, salt and pepper.
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Add cubed steak and toss to coat.
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Shake off excess flour.
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Turn up heat to high and cook meat in batches to get a good sear.
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Cook until browned on all sides and remove from the pan onto a plate.
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Add remaining steak and brown, then remove to the plate.
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Dont worry about all the delicious brown bits in the bottom of the pan.
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Thats flavor!
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Reduce the heat to medium high.
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Add a little more oil if necessary and throw in the onions.
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Cook for about 5 minutes, or until translucent.
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Add the garlic and cook until fragrant, about one minute.
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Stir in the green, red and jalapeno peppers and cook for about 3 minutes.
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Add chili powder, cumin and oregano.
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De-glaze the pan by pouring in the beer and beef stock.
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Be sure to stir the bottom of the pan to scrape up all the yummy brown bits.
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Return the meat to the pan.
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Bring to a boil and reduce to a simmer.
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Cover and cook for about an hour or so, until the meat is tender.
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Add crushed tomatoes and cook for 20 minutes.
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Stir in the beans and simmer for 15 minutes.
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Taste and add salt and pepper as needed.
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The chili may be kept on low until ready to serve.
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Serve with toppings of choice, including cheddar cheese, green onions, red onions, sour cream, and sliced jalapeno peppers.
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Drews tips:
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He loves chili with heat, as in spicy.
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He has experimented with all sorts of pepper combinations much to the chagrin of our unsuspecting neighbors.
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To be fair, he always makes a large safe-to-eat pot, nice and mild.
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But in his hot pot, watch out.
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He has tried everything, from adding more jalapenos with all the seeds to adding a habanero.
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He also loves to add Tabasco.
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Drew also tries different combinations of beans.
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What ever sounds good, and sometimes, whatever we have in the cupboard.
