Beer-Braised Chili - The Recipe
2 tablespoons extra virgin olive oil
2 pounds beef chuck roast (cubed)
1 large onion, chopped
4 cloves minced garlic
1-2 tablespoons of chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon chipotle powder
1 can stewed tomatoes, undrained
1 bottle of your favorite beer (I used Sierra Nevada Torpedo)
1 can Kidney Beans, drained and rinsed
1 can black beans, drained and rinsed
Heat your dutch oven and then put in the olive oil. Add the meat, onions, and garlic and lightly brown the meat. Stir in the rest of the ingredients except the beans and bring to a simmer. Add the beans and then cover for 1 hour, stirring occasionally. Remove the cover and continue simmering until the chili thickens up to your liking... Serve and freeze leftovers...
You can use different meat if you like and you can use ground beef also. This can be done on a stovetop just as well as on the grill, but i love the smokey grilled flavor you get from cooking this stuff with a little smoking wood... I used some hickory and cherry wood in this cook...
I started out with about 2lbs of beef chuck roast cut into cubes with the fattier pieces discarded...
Some beans, beer, onion, olive oil, salt, cumin, oregano, chili powder, garlic, stewed tomatoes... Good stuff!
I lightly browned the meat with the onions and garlic and then added the tomatoes and spices and brought to a simmer...
I added the beans and then simmered with the cover on for an hour and then uncovered until it thickened up to my liking...
And the money shot.... we had chili for dinner!
I have a 6 qt. Camp Fire DO (with legs) and putting on the Akorn is a less messy way to go rather than putting charcoal on and burning out in 45 min. 
