Michael's beanless chili tastes great on top of ballpark favorites, like nachos and hot dogs!
- 3 tablespoons Extra Virgin Olive Oil
- 2 Onions (diced)
- 3 Pasilla Peppers (seeded and diced)
- 2 tablespoons Crushed Red Pepper Flakes
- 3 Lb Beef Chuck (cut into 1-inch cubes)
- 2 tablepsoons Dried Oregano
- 2 tablespoons Smoked Paprika
- 2 tablespoons Ground Coriander
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 6 cloves Garlic (minced)
- 1 Cinnamon Stick
- 2 28 Ounce Cans San Marzano Whole Tomatoes (crushed)
- 1 Bottle Dark Beer
- 2 tablepsoons Chipotle Chiles in Adobo (diced)
- 1 tablespoon Red Wine Vinegar
- Queso Fresco (crumbled) for garnish
- Fresh Cilantro (chopped) for garnish
- Lime Wedges
- Heat a large heavy bottomed pot over medium heat; add 3 tablespoons olive oil, the onions, pasilla peppers, and red pepper flakes. Cook until everything is soft and the onions are beginning to caramelize, about 10 minutes.
- Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.
- Add oregano, paprika, coriander, cumin, chili powder, garlic, cinnamon stick, tomatoes, beer and chipotle (add as little as one teaspoon to the whole can depending on how hot you’d like your chili).
- Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork.
- Return it to the pot, and cook for another 10 minutes, uncovered, to thicken. Right before you are ready to serve add the red wine vinegar to the pot and stir. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.