The Best Chili Ever

The best chili ever, yeah, it's pretty cocky. But to be perfectly honest, it really WAS the best chili I've ever made and to be frank, it really WAS the best chili I've ever tasted. You want to challenge me? I always want to improve my cooking skills so if you have any tips, please, let me know! 

A warning for those under the age of 18; there is a lot of food porn going on in this post!! Keep reading at your own risk...

850 g of chuck beef

This chili takes about 20 minutes to prepare and about 2,5 hours to cook so make sure you don't start cooking at 10 pm on a Monday or you won't be eating until Tuesday!

The side dishes:

You need some guacamole, make it how you like it best, but there are a few key ingredients that you need to make it good; avocado, lemon, chili, garlic, salt and pepper. I also had coriander and a bit of sour cream in mine to give it a bit more flavor. 

You also need some salsa, sour cream and lime wedges on the side.

The What:

about 850 g of chuck beef (högrev for you Swedes)

5 garlic cloves

2 piri piri chili (or Spanish pepper if you're sensitive to spicy food)

2 pinches of salt

2 tbsp of ground cumin

2 tbsp of ground coriander

2 tbsp chili flakes (again, use less if you don't want it very spicy)

2 tbsp of oregano

1 tbsp honey

1 bottle (ca 33 cl) of lager or pale ale

2 tbsp of concentrated beef stock

butter to sear the meat in

The How:

Cut the meat into smaller pieces. 

Peel and chop the garlic as well as the chili. Take out the seeds if you want it less spicy.

Sear the meat in butter in a large pan until it has a nice color without being burnt. 

Add the rest of the ingredients and stir. 

Let simmer with the lid to the pan on, for about 2,5 hours. Make sure you stir it during this time and add extra liquid (more beer or just water) if needed. You can also use a fork to pull the meat every now and then, just like you did when you tried my Pulled Chicken!

Serve the chili in a blanched savoy cabbage leaf (or in a tortilla bread if you wish), don't be stingy with the sauces!

It tasted so amazing, I may have to make it a reoccuring dish at My Place!