Chili and Beer

Chili and Beer

The title might be slightly deceptive. But there IS a bottle of beer in this chili and if you have extra I suggest having one along with your dinner.

Mexican is one of my favorite foods with chili being close to the top. I've tried many recipes over the years and decided to develop my own with ingredients that have always worked for me. When asked if anything is missing my husband said it was perfect! 

Oh by the way . . .this is so easy to make but give it enough simmering time for the flavors to mingle.

serves 4 to 6
The Ingredients
1 Tablespoon olive oil
1/2 of a large onion, chopped
2 bell peppers (choose your colors), chopped
3 cloves garlic, minced
2 1/2 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1 lb ground beef or turkey
 . . . . for the vegan use a mock ground meat

1 28oz can of crushed tomatoes
1 15oz can of tomato sauce
1 can of Chipotle in Adobo sauce (remove the seeds of 3 peppers for use)
1 15oz can of pinto beans, drained and rinsed
1 15oz can of kidney beans, drained and rinsed
1 15oz can of black beans, drained and rinsed

2 teaspoons sugar
1 bottle of your favorite beer, I used a pale ale



Instructions:
Heat the oil in a stock pot on medium heat.
Saute the onion, peppers and garlic until the onion is translucent. Meanwhile measure out the spices and salt into a small dish. Remove the seeds from 3 of the chipotle peppers and chop them up. 

When the onion is translucent add the combined spices and allow to simmer for a minute, stirring constantly. Add the ground meat and break it up with a spoon while stirring until the meat is browned.

Add the crushed tomatoes, tomato sauce, chipotle peppers along with 3 teaspoons of the liquid from the can, all the beans, the sugar and the bottle of beer.

Simmer for at least an hour for the flavors to meld.
Add salt to taste if needed.



Serve with sour cream and grated cheddar or jack cheese.

Corn bread compliments this meal perfectly.

ENJOY!!









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