CHICAGO (WLS) --Super Bowl Sunday is here!
To help kickoff your party, Grant Carey and Brad Pulver from Smylie Brothers Brewing Company stopped by the ABC 7 State Street studios to show how to prepare for the big game.
Yield/l 4 Qts.
2 lbs. boneless beef chuck, small dice
1 oz. canola oil
2 each medium yellow onion, small dice
4 tsp. fresh garlic, minced
2 tbsp. light chili powder
4 tsp. ancho chili powder
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. black pepper
4 tsp. paprika
5 cups beef stock
2 each 14 oz. can diced tomatoes with juice
2 each red bell pepper, roasted, peeled & deseeded and diced
2 each green bell peppers, roasted, peeled & deseeded and diced
1 each small jalapeo, roasted, peeled & deseeded and diced
2 lbs. smoked beef brisket, cubed
4 each chipotles from can of chipotles in adobo, chopped
1 can 16 oz. can black beans, drained
1 can 16 oz. can kidney beans, drained
-Season beef chuck with salt. Heat a large pot or Dutch oven on high. Add oil, then beef chuck in batches. Brown meat on all sides and remove from pot and set aside.
-Turn down heat to medium-low and add onions and cook until translucent, about 5 minutes.
-Add fresh garlic and cook another minute. Add spices and cook another minute. Add seared beef chuck, stock, tomatoes, peppers and chipotles and simmer for about and hour or until beef chuck is fork tender.
-Add brisket and beans and simmer 20 minutes and season with salt to taste.