(recipe featured on EatingWell.com)
~ 1 lb beef round, trimmed and cut into chunks
~ salt
~ pepper
~ 1 1/2 T canola oil, divided
~ 3 onions, chopped
~ 1 green bell pepper, seeded and chopped
~ 1 red bell pepper, seeded and chopped
~ 6 cloves garlic, minced
~ 2 jalepeno peppers, seeded and finely chopped
~ 2 T ground cumin
~ 2 T chili powder
~ 1 T paprika
~ 2 tsp dried oregano
~ 12 oz dark or light beer
~ 1 28 oz can diced tomatoes
~ 8 sun-dried tomatoes (not packed in oil), snipped into small peices
~ 2 bay leaves
~ 3 19 oz cans dark kidney beans, rinsed
~ 1/4 cup chopped fresh cilantro
~ 2 T lime juice
1. Season beef with salt and pepper. Heat 1 1/2 teaspoons of oil in a Dutch oven over medium high heat. Add half the beef and cook. Stirring occasionaly, until brown on all sides, 2-5 minutes. Transfer to a plate lined with paper towels. Repeat with 1 1/2 tsp of oil and add remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add the onions and bell peppers; cook, stirring frequently, until golden brown, 10 - 20 minutes. Add garlic, jalepenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried toamtoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef it very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally until chili has thickened, 30 - 40 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt & pepper.
5, For a hot, smoky chili, add 1 T chopped chipotle pepper in adobe (found in a can)
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