CHIPOTLE BEEF CHILI ENJOY DAN:

CHIPOTLE BEEF CHILI FOR THE SCATCHET HEAD CHILI COOK OFF

                                                                                              By CHEF DAN:

Serves 12

INGREDIENTS:

5 pound beef flank steak, cut into 1-inch pieces

2 tablespoon grape-seed oil

4 onions, copped

4 garlic cloves, finely chopped

1 cup chili powder

2 tablespoon ground cumin

2 (14.5 Oz) cans beef broth

1 bottle Bailey Corner I.P.A. beer

4 hot & spicy Cherry Pepper (Trader Joe’s)

4 chipotle peppers in adobo sauce, chopped

1/4-cup cornmeal

2 (15.5 Oz) cans RO&TEL tomatoes with green chilies

1 cup sour cream

4 tablespoons lime juice

Zest of 1 lime

Sea salt & Seasoned Pepper Medley

DIRECTIONS:

1.    [Heat oil in a skillet over medium-high heat and when sizzling.

2.   Add the steak pieces and cook until browned on all sides.

3.   Spray crock pot with Pam.

4.   Add brown meat and next 9 ingredients.

5.   Cook on low for 7-8 hours.

6.   The last 1 hour add the sour cream, lime juice, alum zest.

7.   Season with salt and pepper to taste.

ENJOY DAN:                          SING SONGS & PLANT SEEDS!!