TNT Chili

January 06, 1998

by Kevin G. Gilbert / staff photographer

TNT Chili

1 tablespoon canola oil

2 medium onions, chopped

1 to 1 1/2 pounds of beef stew meat, cut into bite-sized pieces

1 to 1 1/2 pounds of boneless pork tenderloin

2 12-ounce bottles of dark beer

2 28-ounce cans of crushed tomatoes

2/3 cup chili powder


1/2 cup ground cumin

2 1/2 tablespoons ground cayenne pepper

2 1/2 tablespoons garlic, minced

2 tablespoons Italian seasoning

1 tablespoon salt

elbow macaroni noodles, cooked

shredded cheddar cheese, optional

sour cream, optional

chopped onions, optional

This chili is very spicy and can be made on the stovetop or in a slow cooker.

To make on stovetop, heat oil in a large 6 to 8 quart pot. Add onions and cook until tender. Remove from pan.

In the same oil, cook the beef and pork in batches until all meat has been browned.

Add onions to pot with meat and add all of the remaining ingredients. Bring to a boil over high heat.

Reduce heat and simmer uncovered 2 to 3 hours, stirring occasionally.

For the slow cooker version, follow stovetop directions up until ingredients have reached a boil. Transfer to a slow cooker and cook on low setting for about 8 hours or until meat is tender.

To serve: spoon about a cup of the chili over 1/2 cup of cooked elbow macaroni noodles. Top with shredded cheddar cheese, sour cream and raw chopped onions, if desired.

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