Van's Award Winning Chili

Van, the newest addition to our team and a talented chef, is pleased to share this recipe with you

• 4 lbs ground beef
• 3 lbs short ribs (coffee dusted)                       
• 3 tbs olive oil
• 3 onions, diced                               
• 3 10oz cans of diced tomatoes & green chilies (2 mild, 1 hot)
• 3 8oz cans tomato sauce       
• 2 cups Shiner Bock beer (TX)
• 1½ cups beef stock                       
• 3 cloves garlic, minced   
• 2 tbs each: NM chili powder & guajillo chili powder                       
• 1 tbs ground cumin
• 1 tsp cayenne
• salt to taste                       
• 6 tbs cornmeal (if needed to thicken) 

1. Set a large Dutch oven over high heat.  Add 1/2 the olive oil and brown the short ribs. Remove and add the ground beef. Work in batches if necessary.
2. Remove the beef and set aside to drain. Add the remaining oil and onion, and cook until nicely browned.
3. Add back in the short ribs & beef, along with garlic, and all listed spices. Stir to combine.
4. Add in the beer, and all other ingredients, then bring to a simmer. Cover with a lid and let cook about 2 hour to reduce and thicken.
5. If not desired thickness, stir in cornmeal as needed.
6. Salt to taste