OK, so not everybody was crazy about the Chili Verde con Carne. In fact my daughter wouldn’t even touch it. To fix it up I  reduced the amount of stock and added 4 cans of diced tomatoes and 2 cans of diced tomatoes. Oh! there is no need to thicken it with the corn starch either.

Lets get going on the better looking, but still great tasting Chile Verde con Carne y Tomates. You will need:

1 Large Diced Onion
4 Large Stalks Celery Diced
1 Large Bunch Green Onion Diced
1 Large Green Pepper Diced
2 Med Poblano Pepper Diced
2 Med Anaheim Pepper Diced
3 to 4 Fresh Jalapeño Peppers Diced
4 to 5 Cloves Garlic Mined Fine
5 4 oz cans of Diced Green Chilies
4 15 oz cans Diced Tomatoes
2 15 oz cans Tomato Sauce
1 12 to 15 oz can Kidney Beans
1 12 to 15 oz can Black Beans
1 12 to 15 oz can Pinto Beans
2 to 3½ pounds Beef cut bite size or a little smaller
2 cups Beef Broth (Beef Base and Water)
¾ 12 oz can of beer
2 Tbls Oil
2 Tbls Butter
1 Tbls Chili Powder
1 Tbls Garlic Powder
1 tsp Cumin
2 Bay Leaves
Salt and paper to taste

Sauté vegetables in a large skillet till translucent and slightly brown around the edges, you will probably need to do this in batches otherwise they will just boil in their own juices.  Place in large pot as they are done. Add garlic at the end of your last batch of veggies.  Let sauté for 1 to 2 minutes after you put in the garlic.

Brown meat and season with a little season salt and season pepper as it cooks. You will need to do this in batches also, add to large pot when done.

Pour in Chicken Broth and canned goods. Add seasonings and bring almost to a boil. Pour in ¾ can of beer, drink the remainder.

Turn down to a simmer and let it go till you can’t stand it anymore (at least a couple of hours or until meat is tender).  Be sure to stir the Chili every so often.

Dig In!

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