The 10 Show
- 3 cans kidney beans, do not drain - add the liquid
- 2 tbsp. vegetable oil
- 8 lb beef brisket or lean beef tips for stew
- 2 cups root beer
- 2 cups brown ale
- 1 1/2 qts chicken stock
- 2 (28 oz) cans whole roma tomatoes
- 2 yellow onions, diced
- 3-4 carrots sliced in rounds
- 5-6 cloves garlic, minced
- 5 tsp cumin
- 4 tsp coriander
- 5 tsp dark chile powder
- 1/2 tsp cayenne pepper
- 1 tsp ground star anise
- 1/4 tsp ground cloves
In a large soup pot add a touch of vegetable oil and brown the chili meat. Once it is browned remove from the pot and reserve for later. Do not put too much in the pot at once or it will not brown. Brown meat in batches.
Once all the meat is browned and removed from the pot, add the carrots and onions and sweat for a couple of minutes.
All all the dry spices to the pot and let them cook out for a few moments until you start to get their aroma
Add the browned meat and stir to coat with the spices
Add the tomatoes to the pot being sure to break up any whole tomatoes with a gentle squeeze.
Add the liquids: root beer, beer and chicken stock
Bring to a full boil then reduce to a simmer and cook for at least one hour.