Madison Meats of Mississippi
Spray large Dutch oven and heat stovetop over medium-high heat. Add ground beef and brown for approximately 10-12 minutes, stirring frequently. Remove, allow to drain (will not need much if using Madison Meats ground beef). Add oil. Over medium-high heat add onions, jalapenos, poblanos and sauté until onion is almost tender (7-8 minutes). Add garlic and continue to stir for another 2-3 minutes. Add beer or hard cider and scrape bottom to remove any browned bits. Cook 12-14 minutes until 1/2 liquid evaporates. Add chili powder, cumin, cinnamon, and sea salt. Cook for 2 minutes stirring frequently. Stir in beef, stock, marinara, beans and tomatoes. Bring to a boil, reduce heat and simmer uncovered for 45 minutes until thickened, stir as needed to keep from sticking to bottom. Turn off heat, cover, and allow to sit for 2-3 hours to let flavors meld. Heat and serve. Top each bowl with 1 1/2 T cheese, 1 t sour cream and 1 1/2 t cilantro. Serves 14-16. We freeze half of it until the next MS cold spell comes back (will only need 1/2 of garnishes if doing this). To reheat, thaw and slowly bring up to serving temperature in a covered saucepan or Dutch oven. We don't recommend using the microwave, just the good ole stovetop.
We get the most compliments on our ground beef. It is very lean with a clean taste that will make you wonder what has been in the ground beef you were eating. We suggest you try it for the first time with very little or no seasoning. As one of our first customers put it "it was a sin for me to have made tacos with this beef before I tasted it. It is the best ground beef I have ever tasted." Remember SLOW and LOW if cooking on the grill. You will notice very little shrinkage. If cooking in a skillet you will notice very little fat.
The original recipe came from Cooking Light, March 2012. We modified it somewhat.
3 lbs. ground beef
4 jalapenos finely chopped (mild remove all seeds/membranes, leave
seeds/membranes in 2 or 3 to increase heat)
2 T extra virgin olive oil
6 cups chopped onion (about 2 large)
2 cups chopped poblano peppers seeded (about 2 large)
16 cloves garlic minced
2 Mexican beers (we use gluten free hard apple cider)
2 heaping T chili powder
3 t ground cumin
1/4 t cinnamon
1 1/2 t kosher or sea salt
5 cups low sodium marinara
2 cups beef stock (from our soup bones)
4 15 oz cans no salt added kidney beans rinsed and drained
2 14 1/2 oz cans diced fire roasted tomatoes with liquid
6 oz shredded sharp cheddar (about 1 1/2 cups packed)
1 cup light organic sour cream
1/2 cup fresh cilantro leaves