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Source: America's Favorite Food Associations

Durango Chili
Well worth the wait, this meal will keep your mouth watering!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 2 hrs. 30 minutes
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3 tablespoons Crisco® Vegetable Oil, divided
1 pound lean ground beef
1 pound lean boneless beef, cut into 1/2-inch cubes
2 medium onion, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1/4 cup tomato paste
3 to 5 fresh or canned jalapeno peppers, stemmed, seeded and minced
2 bay leaves
5 Tablespoons chili powder, (or to taste)
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 (14 1/2 ounces) cans tomatoes, undrained
1 (12 ounces) bottle non-alcoholic beer
1 (10 ounce) can condensed beef broth, plus 1 can water
2 (4 ounces) cans diced green chilies, undrained
2 (15 oz.) cans pinto beans, drained and rinsed
1 cup, or 4 oz Shredded Cheddar cheese
1/2 cup sour cream
4 green onions, with tops, thinnly sliced
1 (2 ounce) can sliced pitted ripe olives, drained

Heat 1 tablespoon of oil in 5-quart kettle over medium-high heat. Crumble in ground beef; add cubed beef. Cook, stirring occasionally, until meat is lightly browned. Transfer meet and pan drippings to a medium bowl. Heat the remaining 2 tablespoons oil in kettle over medium heat. Add onions, bell pepper and garlic. Cook until vegetables are tender.
Stir in tomato paste, jalapeno peppers, bay leaves, chili powder, salt cumin and black pepper. Coarsely chop tomatoes; add to kettle. Add meat, non-alcoholic beer, beef broth, water and green chilies. Bring to a boil. Reduce heat and simmer, partially covered, 2 hours or until meat is very tender and chili has thickened slightly. Stir in beans. Continue simmering, uncovered, 20 minutes. If you prefer thicker chili, continue simmering, uncovered, until chili is of desired consistency. Discard bay leaves. Spoon into individual bowls. Serve with condiments.

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