Are you ready for some football??????
This is a great chili recipe if you like a nice hearty bowl of yummy ground beef, beans and spicy tomato sauce. Oh yes and a bottle of dark beer – oh my! I sometimes feel like when I have chili that there is something lacking – a depth of flavor or just….something. Well this chili has that “something” and I really think it comes from the addition of the beer, Worcestershire and beef broth. Not to mention the addition of the chopped green chilies gives it some more zing. You can throw it in the slow cooker, however I really like chili to cook down a bit to get that nice thick sauce so I prefer cooking this in a big dutch oven on top of the stove. You can also mix up the beans however you like. White cannellini beans are good or black beans add a nice mexican flair.
If I were entering a chili cook-off I would enter this recipe.
You can top the chili however you like, but we added some cheese and green onions sliced up. You could also top with some sour cream or pickled jalapenos. If you serve this for a party you can have a nice little chili bar and let people top their chili however they would like. How fun is that? I made drop biscuits on the side but traditionally people have cornbread with chili which would be a good option as well. We just really like biscuits. If you want a different biscuit recipe you can try these zucchini cheddar biscuits – they would go great with this.
Enjoy, and I hope you get your fill of football and good food this weekend. In this house we are Bills and Redskins fans…both 2-0 teams – wahooo!!! I wish I could say the same for my fantasy team:-(. I am sure I just jinxed both teams – ha ha:-)
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced (I probably used 5 or 6.)
- 2 (15-ounce) cans pinto beans, rinsed and drained (I used pinto and black beans)
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer (We used Sam Adams Oktoberfest)
- 1 (14½-ounce) can beef broth
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 to 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.