2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper (Kampot Whole Black Peppercorns suggested)
1/4 cup canola oil
3 large onions, diced
4 cloves garlic, minced
2 to 3 jalapeno peppers, seeded and finely diced
1 tablespoon each of the following:
- brown sugar
- ground cumin
- dried oregano
3 tablespoons chili powder
28-ounces (1 can) chopped tomatoes
15-ounces (1 can) black beans, drained and rinsed
4.5-ounces (1 can) chopped green chiles
Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
Instructions for Game Day Chili:
- To begin with, heat oil in a large sauté pan over high heat. Season diced stew meat with salt and pepper then brown beef in 1 pound batches for 3 to 4 minutes per batch. Once browned, transfer beef to a slow cooker.
- At this time, add onions, garlic and jalapenos to the pan used for browning. Cook for 5 minutes over medium heat until pan comes clean from the softening onions. Transfer to the slow cooker and then stir in chili powder, sugar, cumin, oregano, tomatoes, beans and green chiles. Once everything has been stirred in, cover and cook on low for 3 1/2 to 4 hours.
- Once chili has cooked, serve and garnish with optional toppings. This also goes great with corn bread.