1½ pounds flank steak, butterflied (ask your butcher to do this)
¾ pounds ground beef
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8 ounces beef broth
4 ounces beer (Heineken preferred)
3 cans (15 ounces each) tomato sauce
2 cans (14 ounces each) petite diced tomatoes
1½ medium yellow onions, peeled and diced
3 tablespoons (heaping) minced garlic
1 poblano pepper, roasted, skinned, seeds and stem removed
3 jalapenos, roasted, skinned, seeds and stems removed
2 serrano peppers, roasted, skinned, seeds and stems removed
1 red bell pepper, seeded and diced small
1 tablespoon plus ¾ teaspoon ground cumin
3 tablespoons chili powder
1 tablespoon ancho chili powder
1 tablespoon plus ¾ teaspoon dried oregano
2¼ teaspoons paprika
Salt and pepper taste
2 cans (about 15 ounces each) dark red kidney beans (drain off just a bit of the liquid)
Cayenne pepper, to taste
Open flank steak and season both sides with salt and pepper. Cover with plastic wrap and pound to tenderize. Dice into small pieces. Brown in pan using a little oil.
Season ground beef with salt and pepper and brown in a different pan using a little oil. Add both meats into a large chili pot with broth, beer, tomato sauce and diced tomatoes. Stir and simmer on low heat.
In small fry pan, sauté diced onion in a little oil; add garlic for last minute. Drain and add to the chili pot. In same small fry pan, saute red pepper until softened; drain and stir into the chili pot.
Dice all the roasted peppers; add to pot. Stir in two-thirds of all the spices; cook on low for about an hour. Taste test chili pot contents and add remaining spices plus salt and pepper, as needed. Add beans the last hour of cooking.
Makes about 1 gallon; serves eight to 10.