Weeknight Chili
A tasty winter recipe
Equipment
- 1 large pot such as a Dutch Oven
Ingredients
- 1 lb. ground beef
- 1 onion, finely choppped
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. mustard powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 14.5 oz. can crushed tomatoes
- 1 15 oz. can kidney beans
- 1/2 cup beer, such as a pale ale
- 3-4 cups beef broth
Instructions
- Heat a large pot over medium high heat. Add beef and cook until browned. Remove beef and drain half of the fat.
- With the remaining fat in the pot, add the peppers and onion and saute until soft. Add garlic and spices and cook for one minute.
- Add in beer and scrape bits off the bottom of the pot, cook 2-3 minutes. Add in crushed tomatoes and broth and bring to a boil. Reduce to simmer and allow to simmer for an hour. Add a little more beef broth is needed-up to one cup more. Season with more salt and pepper to taste. Serve warm.
Notes
Katie's Tips:
*Chili is best made a day in advance to allow the flavors to blend. Cool chili and store covered in the fridge. Reheat over stovetop before serving.
*Topping ideas include shredded cheddar, fritos, and sour cream.
*You can use diced tomatoes instead of crushed. I use crushed because my husband does not like tomato chunks.
*To add heat, add a chopped jalapeño when you add the peppers. If you add the seeds and ribs of the jalapeño, it will be spicier.
*I sometimes use pinto beans instead of kidney beans.
*Any hoppy beer will work well in this recipe.