Recipe by Oxmoor House January 1985


Recipe Summary test

about 3 quarts


Ingredient Checklist


Instructions Checklist
  • Combine meat in a large Dutch oven; cook over medium heat, stirring frequently, until meat is browned. Remove meat with a slotted spoon, reserving drippings in Dutch oven. Set meat aside.

  • Sauté green pepper, 1 1/2 cups chopped onion, and garlic in drippings in Dutch oven 10 minutes or until tender. Drain off drippings.

  • Add meat, jalapeño pepper, chili powder, salt, cumin, cocoa, pepper, and bay leaves to Dutch oven; stir until blended. Add beef broth, tomatoes, and tomato paste, stirring well; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until mixture begins to thicken, stirring occasionally.

  • Add kidney beans to mixture; simmer, uncovered, an additional 15 minutes. Remove from heat, and cool to room temperature; discard bay leaves. Cover and refrigerate overnight to allow flavors to blend.

  • Place chili over medium heat; cook, uncovered until thoroughly heated, stirring occasionally. Stir in beer, and heat thoroughly.

  • Ladle chili into individual serving bowls. Garnish each serving with a dollop of sour cream; sprinkle with zucchini and green onion. Serve immediately.


Oxmoor House Homestyle Recipes