Chicagoland Chili
1 1/2 LB beef stew meat
3 Tbsp minced fresh cilantro
salt
freshly ground black pepper
chili powder
ground coriander
2 cups Mexican style stewed tomatoes
1 1/2 cups tomatillos, hussks removed, diced
3/4 Cup sliced green onions
1 1/2 cup diced yellow onions
1 1/2 Tbsp minced jalapeno or other hot pepper
1 Cup seeded, diced banana pepper or other mild pepper (not green pepper)
12 cloves garlic minced
2 tsp dried basil
2 tsp dried oregano
2 bay leaves
3 Cups tomato sauce
1-2 Tbsp cayenne pepper
1-2 Tbsp molasses
3 - 4 16-oz cans of beans (combination of dark kidney beans, red or pinto beans, black beans....you choose!)
Combine all the above...add the molasses a little at a time. Stir thoroughly. Add the beans (with liquid) and mix.
Cook on low for 7-10 hours or high for about 5 hours.
Serve with grated cheddar cheese, fresh cilantro, sour cream, cooked rice or macaroni
Cook's Notes: It is best to let the chili cook several hours before tasting for needed spices. The longer it cooks the better it tastes. I've also cooked this for over 12 hours on low...it turned out great!
Submitted by Dawnrv
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