Best Beef Chili

Background: I love chili and this recipe has great flavor and punch! Whenever I make it I get lots of compliments! Garnish with grated cheddar, fresh cilantro and chopped onions. xo

3 T olive oil
3 lb Ground Chuck
3 Large Yellow Onions, Finely Chopped
8 Garlic Cloves, Minced
1 Jalapeno, Finely Chopped
½ C Chili Powder
2 T Cumin
1 T Oregano
2 t Ground Corriander
1 ½ c Beer
2 ½ Cups Beef Stock
1 28 oz Can Crushed Tomatoes
1 Small Can Tomato Paste
1 15 oz Can Kidney Beans, Drained
1 15 oz Can Pinto Beans, Drained
1 15 oz Can Black Beans, Drained
3 T Masa Harina
Salt & Pepper to taste.

In a large stock pot over medium heat, add 3 T Olive Oil, Onions, Garlic, Jalapeno and Spices. Saute until onions are soft. Add beef and brown. Add beer, beef stock, tomatoes, & tomato paste and bring to a gentle simmer. Reduce heat and simmer for about an hour. 
Add Beans and Masa. Simmer until the chili is slightly thickened, season with salt and pepper and serve.

Serves 8-10, can be frozen.

Deconstructed Cabbage Rolls

2 pounds ground beef

½ lb pancetta, chopped (optional)

1 T extra virgin olive oil
1 large onion, chopped
3 clove garlic, minced
2 8 oz pkg slaw mix or shredded cabbage

2 cans (14.5 ounces each)diced tomatoes
1 can (8 ounces) tomato sauce
1/2 C water

2 C chopped spinach

1 t ground black pepper
1 t sea salt

1 t red pepper flakes (optional)

In a large skillet, heat olive oil over medium heat. Add the ground beef, pancetta and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute, add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Simmer for 20 to 30 minutes, or until cabbage is tender.
Serve over rice. xo