Ingredients
Scale
- 4 lbs. lean beef, venison, antelope and/or elk meat, cut into small chunks
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 large onion, peeled and chopped
- 2 – 6 cloves garlic, peeled and chopped
- 1 quart canned tomatoes (or 28-oz. can)
- 2 – 6 Tablespoons chili powder (I used 2 Tablespoons chipotle chile powder)
- About 1 cup sweet and/or hot peppers (I used 1 bell pepper, plus about 6 fire-roasted cowhorn (cayenne) peppers) – original recipe calls for 1 cup green chiles)
- 1 – 4 Tablespoons honey or maple syrup (optional – this is not in the original … I used 4 Tablespoons maple syrup)
- 2 cups beer (I used pumpkin ale – use a good-flavored beer that you like)
Instructions
- Cut up the meat into small chunks. Heat the oil and butter in a large nonstick soup pot over medium-high heat until the butter is melted, then add the meat. Cook and heat the meat to sear it for 3-4 minutes, stirring constantly.
- Add the onion and garlic and cook for 3-4 minutes longer. Add the rest of the ingredients (start with lower amounts of each and add more to taste). Lower the heat to simmer, cook for 1 hour, stirring occasionally. Add salt to taste, then cook another hour, stirring occasionally.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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