Ingredients for chili
4 slices of thick cut bacon, diced
2 stalks of celery, diced
1 large onion, diced
2 medium carrots, diced
5 cloves of garlic, roughly chopped
2 c chicken stock
1, 14oz can of diced tomatoes
1, 12oz bottle of chocolate stout
1 tbsp cumin
1 tbsp smoked paprika
2 tbsp homemade chili powder
1 can of black beans
1 can of kidney beans
2 1/2 lbs of rump roast cut into 1/2 inch pieces, or meat of your choice
salt and pepper
-Using a large dutch oven, or pot, start by rendering the bacon fat.
-When the bacon is done, salt and pepper your chunks of meat, and add to the pot, browning meat on all sides.
-Remove bacon, and all the meat from pot (but leave the drippings!) and add your onion, carrot, celery, and garlic. Sauté until golden.
-Add the bottle of beer, and scrape up all the browned bits from the bottom of your pot with a plastic or wooden spoon. Let beer almost completely reduce, then add stock, tomatoes, cumin, paprika, and chili powder and simmer for 10 minutes.
-Take veggies + broth mixture, and blend it either with an immersion blender, or a regular counter-top blender. Add mixture back to pot, and now, finally, return the meat to the sauce.
-Simmer on low for 2 1/2 hours, or under meat is done/tender.
-Add both cans of beans, and simmer for a final 15 minutes.
Rump roast probably wasn’t the best choice for this recipe. It was dry, yes, but it wasn’t impossible to eat, and it didn’t ruin the chili. But like I said, this recipe was made for the profile of flavors I wanted to feature in a chili recipe, not for the cut of meat. So feel free to make this vegetarian, or chicken, or even a seafood chili.
For homemade chili powder recipe, and more pictures, head over to Savory Notes and while you're there, feel free to ask any questions or leave any comments! :)