Ranch-Style Chunky Chili

Yield: 6 Servings
Prep time: 00:30
Our friend Lori asked us to game-sit her house while she was away during the early part of the 2004-2005 King's Season and in her absence we took to cooking up fine meals to keep up our strength during the game. I dusted off this recipe on a cold near-winter day and it proved pleasantly simple and wonderfully tasty.


  • 1 3/4 lb boneless beef chuck
  • 2 Tbl oil
  • 1 large onion, cut into 1" pieces
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 2 Tbl chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 16 oz can stewed tomatoes
  • 8 oz can tomato paste
  • 12 oz can beer
  • 16 oz can pinto beans, drained
  • 1 jalapeno pepper, finely chopped
  • 1 Tbl sugar


Cut boneless beef chuck pot roast into 1-inch pieces, cut each thence in half. Brown beef (in 2 or 3 batches) in oil. Remove beef, add onion, celery and garlic; cook and stir 2 minutes. Pour off drippings. Reintroduce beef. Sprinkle chili powder, cumin and salt over beef; add bay leaf. Ad tomatoes, tomato sauce and beer. Bring to boil, reduce heat, cover tightly and slowly cook 1 to 1 1/2 hours or until beef is tender. Add beans, jalapeno pepper and sugar and continue cooking uncovered 20 minutes. Remove bay leaf.