MONTANA MARKET: Casey’s Chili with a Twist

By Beacon Staff

This is not your ordinary chili. I first experienced this masterpiece at a football party about 25 years ago, and it hasn’t ever let me down. The preparation takes a while, but it is well worth the end result.

32 oz chicken broth
2 Tbsp of olive oil
2 lbs flank steak (fat trimmed)
2 lbs pork chops (fat trimmed)
2 28oz cans of diced tomatoes (with juices)
4 stalks of celery diced
1 4oz can of diced chilis
1 onion diced
1 green pepper diced
4 cloves of garlic diced
1 tsp sugar
1 1/2 tsp of oregano
1 1/2 tsp of cumin
1 1/2 tsp of black pepper
2 tsp. salt
3 Tbs. chili powder
3/4 tsp. of cilantro
3/4 tsp. of thyme
1 can of beer
1 lb. Monterey jack cheese (shredded)
2 limes cut into sections

• Cut meat into bite sized chunks. Using a large pot, heat olive oil over medium high heat and add meat to brown on all sides. Set aside.
• Turn stovetop to medium and using same pan, add tomatoes, celery, chilis, onion, green pepper, and garlic. Cook until tender, about 5 minutes.
• Dissolve all spices in beer and mix. Add broth, meat and beer with all spices to pot. Simmer for 4 hours.
• Serve in big bowls with Monterey jack cheese sprinkled on top and a squeeze of lime. Great with tortilla chips on the side.

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