Description
Rich and meaty, with a colorful mix of hearty beans, this spicy chili – with its smoky, malty twist – will become your new favorite.
Ingredients
2 TB olive oil
1 medium white or yellow onion, diced
3 medium cloves garlic, finely minced
1 ¼ lb ground beef, 85% fat
1 medium red bell pepper, diced
2 TB chili powder
1 TB cumin
1 tsp cayenne (or less, or omit completely if less heat is desired)
1 tsp smoked salt (or 1 tsp plain salt and ½ tsp Liquid Smoke)
1 28-oz can tomatoes
1 cup (8 oz) chicken broth, preferably homemade
2 15-oz cans beans of choice (I use a mix of black, kidney, and pinto)
1 can (12 oz) dark beer
Instructions
In a stock pot or dutch oven, heat olive oil over medium heat. Add onions and cook, stirring frequently, until they begin to soften, about five minutes.
Stir in minced garlic and red bell pepper and cook two minutes more. Add ground beef and brown, breaking meat up with a wooden spoon, until no more pink can be seen and it’s cooked throughout.
Add spices, tomatoes, broth, and beer. Simmer on medium for 30 minutes, then add beans and simmer, lid off, for another 30 minutes or until chili thickens to desired consistency (the longer it simmers, the thicker it gets). Taste and adjust spices if needed.
Ladle into bowls and serve with grated sharp cheddar, sour cream, green or white onions, avocado, tortilla chips, and/or anything else that sounds yummy.
Notes
… This is a soup-y chili that will thicken with time. As the flavors meld, it gets even better, so consider making it a day in advance if you have time. …If you’re feeding a crowd, this recipe easily doubles or even triples. Just make sure you’re using a big enough pot!
