by David Masterston

Created on: May 07, 2008

I love chili con carne. It's the perfect bachelor food to the point I sometimes refer to it as "Bachelor chow." I hope you like this recipe as much as i do.

3 lbs blade steak cut in 1 inch cubes
2 onions, diced fine
2 cloves garlic, minced
6 Roma tomatoes chopped fine
1 cup dried pinto beans, cooked up
1/4 cup corn flour
3 cups beef broth
5 Tbsp chile powder
1 Tbsp cumin

1 Tbsp oregano
1/8 tsp dry mustard
2 chipotles en adobo, chopped fine
2 bay leaves
1/4 lb brown ale
1 shot tequila

In a Dutch oven, place 2 Tbsp vegetable oil. When heated, saute the meat on med-hi heat until seared on all sides. Once browned, remove beef and set aside. Add onions to the pot, reduce heat to med-low. Put the lid on and let the onions sweat for 10 minutes. Take the lid off, raise heat back to med-hi and brown the onions.

Reduce heat and add corn flour. Stir to combine. Add garlic and tomatoes and stir well. Add broth, seasonings, ale and tequila. Add beef back to pot, leaving pinto beans aside for later. Bring to a boil over high heat. Reduce heat, cover and simmer until beef is tender enough to melt in your mouth, 2-3 hours.

When the beef is tender, add beans. Taste and adjust seasonings as necessary. Serve in your favorite bowls garnished with grated cheddar and maybe a spoonful of sour cream. Also, sourdough buns go great with this chile.

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