Durango Chili

Here's another wonderful Recipe from my country soup book.


3 tablespoons vegetable oil, divided
1 pound ground beef
1 pound boneless beef top sirloin steak, cut into 1/2 inch cubes
2 medium onions, chopped
1 green bell pepper, chopped
4 cloves, minced
2 cans (about 14 ounces each) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed beef broth plus 1 can water
1 bottle (12 ounce beer)
2 cans (4 ounces each) diced green chiles, undrained
1/4 cup plus 1 tablespoon chili powder
1/4 cup tomato paste
3 to 5 jalepeno peppers, minced (omit if you don't want the heat)
2 bay leaves
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 cans (about 15 ounces each) pinto or kidney beans, rinsed and drained
Shredded cheddar cheese
sliced green onions

Heat 1 tablespoon oil in Dutch oven over medium-high heat. Brown ground beef, stirring to break up meat. Add cubed beef; cook stirring occasionally, until meat is lightly browned. Transfer meat to a medium bowl.

Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add onions, bell pepper and garlic; cook until tender.  Return meat to Dutch oven.   Stir in tomatoes, broth, water, beer, green chiles, chili powder, tomato paste, jalapenos, bay leaves, salt, cumin and black pepper.  Bring to a boil.  Reduce heat and simmer, partially covered, 2 hours or until meat is very tender. Stir in beans.  Simmer, uncovered until heated through.  Remove and discard bay leaves before serving. 

Top with cheese and green onions.