This is a variation on my Cousin William’s recipe
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Ingredients
- 2 Lb Sirloin Steak cut into cubes
- 2 Lb Lean Ground Beef
- 1 Lb Thick Cut Bacon
- 2 Sweet Onion diced
- 6 Garlic Cloves minced
- 1 tsp Ginger grated
- 2 28 oz Crushed Tomatoes
- 12 oz Dark Beer
- 2 6 oz Tomato Paste
- 2 Tb Go-Chu-chang Korean Hot Bean Paste
- 1/4 C Red Wine Vinegar
- 1/2 C Brown Sugar
- 3.5 Tb Chili Powder
- 1 Tb Cumin
- 3 Tb Cocoa Powder
- 2 tsp Mexican Oregano
- 1 tsp Cayenne Pepper
- 2 tsp Ground Coriander
- 2 tsp Paprika
- 1 Tb Crushed Red Pepper
- 3 Tb Salt
- 1 Tb Black Pepper
- 1 Tb Parsley
- 1 Tb Dried Basil
- 2 Tb Worcestershire
- 3 15 oz Kidney Beans drained and rinced
- 4 Jalapeno seeded and diced
- 4 Habanero seeded and diced
- 4 Anaheim seeded and diced
- 4 Serrano Pepper seeded and diced
- 1 C Red Wine Cabernet Sauvignon
- 8 oz Cream Cheese
Ingredients
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Instructions
- Crisp up the bacon in the oven (365 for 30 minutes). Drain on paper towels
- Brown the Ground Beef in a skillet then drain and place in your kettle. Discard the drained fat. Brown the Steak cubes in the skillet then add to the ground beef in the kettle
- Deglaze the skillet with the Beer. Bring to a boil then add it to the Steak cubes and Ground Beef
- Add the rest of the ingredients (except for the Wine and Cream cheese) to the kettle and simmer covered over low heat
- Add the Wine and Cream Cheese at the start of the last 2 hours of cooking
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