When the weather starts to get a bit chill-y (pun intended), I make chili. I recall my mom making chili from different types or a combination of proteins that she would actually grind herself. A combination of dried herbs, spices, fresh vegetables and pastes were ingredients to choose as options. I prefer lean ground beef sirloin or chuck, but she would add venison and pork to enhance the flavor. I enjoy all of the ingredients packed in this spicy, thick version my mother and I created.
Like most recipes, I have tweaked for my family and friends with additions and substitutions from time to time. Always the question, “with or without beans?”. Yes and no…depends on how I am feeling and if I have on hand. IF I add beans it’s ALWAYS dark red kidney, my mother would add pinto; just a preference. I love the layer of flavor beer adds to chili but of course you can substitute with broth or water. Chili freezes well and serves a crowd. Leftovers are fabulous on hot dogs, baked potatoes, scrambled eggs and more! I shared my recipe with Beef Loving Texans years ago and you can find on their site as well. Enjoy!
Yields 8 servings
2 lbs. Ground Beef, (90% lean)
1 Tbsp. vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, ribs and seeds removed, chopped
4 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 tsp. dried oregano
½ tsp. freshly ground black pepper
½ tsp. Kosher salt
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes & green chilies, undrained
1 cup beer
½ cup (2 oz.) shredded reduced-fat sharp cheddar cheese
Sliced green onions
Shredded cheddar cheese
Heat a large Dutch oven over MEDIUM-HIGH heat; add oil. Lower heat to MEDIUM; add onion, bell pepper and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.
Add Ground Beef. Cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings, as necessary.
Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.
Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.