Chili Con Carne with Roasted Red Peppers

Ingredients

2 lbs boneless chuck roast, cut into 1.5” cubes
2 Tbsp chili powder
1 Tbsp cumin
2 tsp oregano
2 tsp smoked paprika
2 tsp cracked black pepper
⅓ cup flour
¼ cup olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
3 Tbsp tomato paste
12 oz light beer or chicken broth
¼ cup brine from a jar of Mt. Olive Jalapeno Slices
2 Tbsp brown sugar
4 cups beef broth
1 (28 oz) can crushed tomatoes
2 bay leaves
1 (16 oz) can kidney beans, drained
1 (12 oz) jar Mt. Olive Roasted Red Peppers, drained and diced
1 (12 oz) bag frozen corn kernels
Grated cheddar cheese, for serving
Sour cream, for serving
Cilantro, for serving
Mt. Olive Jalapeno Slices, for serving

Instructions

1. Pat meat totally dry with paper towels and season generously with salt and pepper.
2. In a small bowl, whisk together the chili powder, cumin, oregano, smoked paprika and black pepper.
3. Remove 2 tsp of the seasoning blend and toss with the cubed beef, reserving the rest for later.
4. Heat 2 Tbsp olive oil in a large, heavy-bottomed stock pot or dutch oven over medium high until simmering.
5. Lightly toss the beef in flour and shake off the excess before adding to the pan, taking care not to crowd the pan.
6. Brown the beef on all sides, working in batches and adding more olive oil if necessary. Transfer to a plate and set aside.
7. Add onion and green pepper to the pan and cook, stirring occasionally until onion is translucent, about 4-5 minutes.
8. Add garlic and cook another minute.
9. Add tomato paste and stir vigorously into the veggies.
10. Add beer (or chicken broth) and Jalapeno brine to pan and bring to a boil, using a wooden spoon to scape up any browned bits on the bottom of the pan. Reduce heat to medium and cook for 7-10 minutes, until liquid has reduced by about half.
11. At this point add your reserved seasoning blend, brown sugar, beef broth and crushed tomatoes. Stir to combine, add bay leaves, and cover.
12. Reduce heat to low and simmer until the beef is tender and easily falls apart, about 3 hours.
13. Add beans, corn and Mt Olive Roasted Red Peppers and stir to combine, cooking for another 10-15 minutes.
14. Taste and adjust seasonings to your liking.
15. Serve in bowls. Top with Mt. Olive Jalapeno Slices, sour cream, cheese, scallions and cilantro if desired. Enjoy!

Ready in: 240

Course: Main Dish Soup

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