Chili

Directions

1. Prepare the ingredients. Chop the meat into 1/2 inch cubes. Thoroughly mix with the dry seasoning, salt, and pepper and set aside.
2. Dice the vegetables and mix into a bowl. Mince the garlic and set it aside.
3. Heat a large stock pot and add olive oil. Sear the meat on all sides in batches, then set aside.
4. Pour in the vegetable mix and stir on medium until soft. Add salt and pepper.
5. Return the meat and any juices from them back to the pot. Add in the canned tomatoes with juices.
6. Pour in the beer, and enough stock to cover the solids.
7. Remove the oregano leaves from the stems, and toss those all in.
8. Simmer for approximately 2 hours, or until meat is tender.
9. Rinse the beans until water runs clear, and add those to the pot. Simmer for another 30 minutes.
10. Add in chopped fresh cilantro and lime juice. Cook for another 3-5 minutes and turn the heat off.

Notes

You can feed a dozen people with this recipe–or just one lucky special someone. Any braising meat can be substituted, such as lamb or veal shoulder. For the beer, use a simple lager. An IPA will add too much bitterness.