Pura Vida View

Ingredients:

• 2 lbs. coarsely ground chuck (chili grind)

• Vegetable oil as needed

• 1 28 ounce can crushed tomatoes

• 1 sixteen-ounce can beef broth

• 2 fresh jalapenos sliced

• 1 habanero pepper cut in half

• 3 tbsp. Dark Chili powder

• 1 yellow onion finely diced

• 1/2 tsp. Cayenne

• 1 beef bouillon cube

• 2 tbsp. crushed garlic

• 2 tbsp. Ground Cumin

• 1 tbsp. Oregano

• 2 tsp. paprika

• 2 tsp. salt

• 1 tsp. white, ghost or scorpion pepper

• 1 package Sazon Goya Seasoning

• 2 bay leaves

• 1 bottle amber beer

​​

Directions:

In a large chili pot over medium high heat, brown the beef.  Remove to a paper towel lined plate.  Remove all but 1/4 cup of the fat from the beef and in that same pot, sauté the onion seasoned with salt and pepper for 2-3 minutes, add the crushed garlic and spices, cook for another 1-2 minutes stirring continuously so you don't burn the spices or garlic.  Return the beef to the pot, add the crushed tomatoes, 3 tbsp. tomato paste and 1 cup of water mixed with the beef bouillon cube, add the beer.  Tie the jalapeno slices and habanero pepper in cheese cloth and add to the pot.  Simmer for an hour, stirring occasionally until the chili is thick.

​

 

Topping Suggestions:

• Shredded Cheese

• Diced onion

• Fresh Jalapenos

• Fritos

• Sour Cream