Minnesota Chili

Name: Minnesota Chili
Ingredients: 3 lbs of the cheapest boneless beef roast, you can find, diced into 1/2 to 3/4 inch cubes, all fat and membranes removed; 1 tablespoon olive oil; 1 large onion, chopped medium; 3 garlic cloves, chopped fine; 1 tablespoon paprika; 1 tablespoon TABASCO(R) brand Chipotle Pepper Sauce or 1 tablespoon hot sauce; 2 teaspoons beef stock powder or 2 teaspoons instant bouillon granules; 1 (8 ounce) can tomato sauce; 1 (12 ounce) bottle beer (good quality, not lite, dark is best); 1 cup frozen corn kernels; 3 potatoes, peeled and cut in 1/2 inch dice; 1 teaspoon dried oregano; 1 teaspoon fresh ground black pepper; 2 tablespoons chili powder; 1 teaspoon cumin; 1 -2 teaspoon salt, to taste; sour cream; sharp cheddar cheese, grated

18 ingredients

15 steps

Ingredients

3 lbs of the cheapest boneless beef roast, you can find, diced into 1/2 to 3/4 inch cubes, all fat and membranes removed
1 tablespoon olive oil
1 large onion, chopped medium
3 garlic cloves, chopped fine
1 tablespoon paprika
1 tablespoon TABASCO(R) brand Chipotle Pepper Sauce or 1 tablespoon hot sauce
2 teaspoons beef stock powder or 2 teaspoons instant bouillon granules
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle beer (good quality, not lite, dark is best)
1 cup frozen corn kernels
3 potatoes, peeled and cut in 1/2 inch dice
1 teaspoon dried oregano
1 teaspoon fresh ground black pepper
2 tablespoons chili powder
1 teaspoon cumin
1 -2 teaspoon salt, to taste
sour cream
sharp cheddar cheese, grated

Directions

1

In dutch oven, heat oil over medium heat.
2

Add beef and brown for two minutes.
3

Add onions and garlic; saute, stirring for 1 minute.
4

Add the tomato sauce, Tabasco, stock base, and paprika.
5

Stir to combine well.
6

Add the beer, stir again, and bring to a boil.
7

Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
8

Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
9

Stir to combine.
10

Cover and cook another 45 minutes.
11

Add corn, stir and cook for a final 15 minutes.
12

Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
13

Serve hot.
14

(I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
15

If made to recipe, the result will be spicy and flavorful; not spicy/hot.