TULSA - The Tulsa Food Guy shares his fiery hot recipe for five-alarm chili for those cool autumn evenings.
For mild chili, replace hot chili peppers with milder peppers such as Anaheim, jalapeno, bell, poblano and/or banana peppers
Brown the ground beef with a little cooking oil and set aside. Drain & remove meat from oil/fat if you wish. Sauté onions in butter; add garlic and all the spices over medium-high heat until onions are tender. Add beef and chili pepper puree and stir, allowing the flavors to cook into the meat for a few minutes.
Add tomato paste, chili tomatoes and beer and let simmer. Gradually add beef broth as needed to get chili to desired thickness. Cover and simmer for about 3 hours, tasting regularly to gauge desired heat and thickness. Add beef broth as needed.
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