St. Patty's Day Chili

St. Patty's Day Chili

2 lbs. beef sirloin, cut into 1 inch cubes
Garlic Salt and Pepper
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
1 tbsp Worcestershire sauce
6 tbsp chili powder
2 tbsp cumin
1 tbsp Ranch dressing mix
1 tsp dried cilantro
1/2 tsp smoked paprika
1 tsp minced garlic
1 tbsp minced pickled jalapenos
1 tbsp Better Than Bouillon vegetarian base
1 bottle Bud Light with Lime
Water, as needed
14.5 oz can Fire Roasted Diced Tomatoes with Garlic
28 oz can crushed tomatoes
1 tsp honey
16 oz can dark red kidney beans, drained
16 oz can light red kidney beans, drained
Chopped green onions
Sour Cream

Heat oil and butter in a large, heavy Dutch oven. Season the beef cubes with garlic salt and pepper and brown well in the oil over medium heat. Add Worcestershire sauce, onion, chili powder, Ranch dressing mix, cumin, cilantro, garlic, jalapenos, and vegetarian base and stir well. Pour in beer and bring to boil. Reduce heat and simmer until beef is beginning to get tender. As the beer cooks down, add more water as needed to keep the meat covered. Stir in diced tomatoes and tomato puree, honey and adjust seasonings to suit yourself. Continue to cook until meat is very tender. Add beans and cook until heated through. Serve hot, topped with chopped green onions and sour cream.

Good chili!!! I had been going to make Irish Beef Stew for dinner but I forgot to buy the Guinness and the potatoes. The Bud Light with Lime was my inspiration for this chili and it really did turn out better than I'd even hoped!