Saturday, April 17, 2010


serves eight

4 teaspoons vegetable oil
2 pounds boneless beef bottom round, cut into 1-inch cubes
2 medium onions, chopped
3 cloves garlic, finely chopped
3 tablespoons ground ancho chile pepper
2 teaspoons ground cumin
1 can (14 1/2 ounces) diced tomatoes with chiles
1 can (14 to 14 1/2 ounces) low-sodium beef broth, (1 3/4 cups)
2 1/2 cups water
1 cup wheat berries, rinsed
1 bottle (12 ounces) dark beer
2 slices bacon
1 bay leaf
sour cream (optional)
green onions (optional), sliced

In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.

In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.

Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.

Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.

bacon recipe courtesy of: Good

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