You’ll wonder why you’ve not made chili this way before once you’ve tasted it. The bold, rich flavors are still there but the kick and touch of sweetness however, comes from Sambal. This is a great condiment to use when you want to liven up any dish. It adds heat without impacting the flavor of your dish. Use your Doveware Stew Pot and bring it straight to the table. Make it a day ahead for an even deeper flavor the next day.
1 lb beef stew meat, cut into ½ inch pieces
1 tbsp olive oil
1 large onion, diced
6 cloves garlic, minced
1 tsp ground cumin
6 oz tomato paste
1 bottle Porter beer or any dark beer
1 cup Bulgogi sauce
14.5 oz diced Roma tomatoes, undrained
15 oz cannellini beans
15 oz pinto beans
15 oz white beans
2 tsp Sambal, or to taste
In the Doveware Stewpot, brown the meat in olive oil over medium heat. Set aside.
Sauté the onions and cook until just tender.
Add the garlic and cumin, stirring constantly for thirty seconds.
Add the tomato paste, beer and Bulgogi sauce and continue to stir well.
Return the beef to the pot and add the remaining ingredients, stirring well after each addition.
Reduce heat to low, cover with lid and simmer for an hour or until meat is tender.
Remove lid and continue to simmer for an additional thirty minutes.
Over to You
What’s your version of chili? Share and inspire us!