Ray Calhoun's Grand Prize Chilli
¼ cup vegetable oil
1.5 kg stewing steak, cut into small cubes
1 onion, chopped
4 garlic cloves, crushed
4-5 tbsp chilli powder
1 tbsp paprika
1 tbsp ground cumin
1 tspn dried oregano
1-2 cups beer
225 ml tomato ketchup
1 tspn salt flakes
canned red kidney beans, well washed & drained
grated tasty cheese
sour cream
1.5 kg stewing steak, cut into small cubes
1 onion, chopped
4 garlic cloves, crushed
4-5 tbsp chilli powder
1 tbsp paprika
1 tbsp ground cumin
1 tspn dried oregano
1-2 cups beer
225 ml tomato ketchup
1 tspn salt flakes
canned red kidney beans, well washed & drained
grated tasty cheese
sour cream
Heat oil in a large pot and saute beef until evenly browned. Add onion and garlic. Mix well and gently saute until softish. Then add chilli powder, paprika, cumin and oregano. Mix well and cook for another 3 mins. Add 1 cup beer, ketchup and salt, stir and bring to the boil. Then turn heat right down and gently simmer for about 2 hours until meat is very tender, adding more beer if needed. To serve, arrange kidney beans in the centre of individual bowls, spoon chilli over and top with cheese and a dollop of sour cream.