SPICY BEEF CHILI - WHOLE FOODS RECIPE

Serves 8

Top this chili with chopped yellow onions, sour cream or shredded cheddar cheese. This is spicy, rich, and super-beefy, so be ready!

Ingredients

Phase One
1 1/2 tablespoons extra virgin olive oil
2 1/2 pounds beef sirloin tip, cut into chunks
1 small yellow onion, chopped
6 cloves garlic, finely chopped
3 cups chicken broth
1 (8-ounce) can tomato sauce
1 tablespoon ground cumin
1 tablespoon dry mustard
1/2 teaspoon dried oregano
1 (4-ounce) can diced green chiles
1 fresh jalapeño pepper, seeded and finely chopped
Salt and pepper to taste

Phase Two
1/2 cup tomato sauce
1/4 cup chili powder
1/2 to 1 teaspoon African Bird pepper or cayenne
2 tablespoons ground cumin
2 cloves garlic, finely chopped
1 (12-ounce) bottle ale
1 tablespoon Tabasco
1/2 tablespoon brown sugar

Method

For phase one, heat oil in a large pot over medium high heat. Working in batches, brown meat all over. Add onions, garlic, broth, tomato sauce, cumin, mustard, oregano, chiles, jalapeño, salt and pepper and stir well. Simmer, covered, for 1 1/2 hours. 

For phase two, uncover pot and add tomato sauce, chili powder, African Bird pepper, cumin, garlic, ale, Tabasco, and sugar and stir well. Simmer for 1 hour more. Break chunks of beef into shreds and cook another 30 minutes or so to let flavors develop. Ladle chili into bowls and serve.

Nutrition

Per Serving (290g-wt.): 360 calories (190 from fat), 21g total fat, 7g saturated fat, 26g protein, 13g total carbohydrate (3g dietary fiber, 4g sugar), 75mg cholesterol, 650mg sodium

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