Beer Chili
Serves: 5-6 people
Prep Time: 10-20 minutes
Cook Time: 2 Hours
1/2 pound ground beef
1/2 pound ground spicy italian sausage
1 1/2 tablespoons extra virgin olive oil
1 onion, diced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
3 cloves garlic, minced
1 can red kidney beans, drained & rinsed well
1 can white kidney beans, drained & rinsed well
1 can pinto beans, drained & rinsed well
1 14.5 ounce can unsalted diced tomatoes
1 6 ounce can tomato paste
1 14.5 ounce can tomato sauce
12 ounces lager-style or brown ale beer
1 heaping tablespoon chili powder
1/2 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar
Sour cream & cheddar cheese to top
Cook ground beef and italian sausage in large frying pan over medium-high heat just until brown, about 8-10 minutes. Remove from heat, drain, cover, and set aside.
Heat olive oil in large pot over medium heat. Add onion, green pepper, red pepper, & garlic, cooking until onion is soft/translucent, about 5 minutes. Add cooked meat, red kidney, white kidney, pinto beans, diced tomatoes, tomato paste, tomato sauce, & beer. Give it a good stir then add chili powder, cumin, cayenne pepper, salt, black pepper, and sugar.
Reduce heat to low and simmer for 2 hours, stirring occasionally. Serve with a dollup of sour cream and sprinkle with cheddar cheese.
NOTE: I always serve my chili with cornbread, but I don't have my own recipe quite yet. I love the Trader Joes cornbread mix - turns out perfect every time. :) And another thing: chili is always best the 2nd day, so feel free to make it a day ahead!
Prep Time: 10-20 minutes
Cook Time: 2 Hours
1/2 pound ground beef
1/2 pound ground spicy italian sausage
1 1/2 tablespoons extra virgin olive oil
1 onion, diced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
3 cloves garlic, minced
1 can red kidney beans, drained & rinsed well
1 can white kidney beans, drained & rinsed well
1 can pinto beans, drained & rinsed well
1 14.5 ounce can unsalted diced tomatoes
1 6 ounce can tomato paste
1 14.5 ounce can tomato sauce
12 ounces lager-style or brown ale beer
1 heaping tablespoon chili powder
1/2 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar
Sour cream & cheddar cheese to top
Cook ground beef and italian sausage in large frying pan over medium-high heat just until brown, about 8-10 minutes. Remove from heat, drain, cover, and set aside.
Heat olive oil in large pot over medium heat. Add onion, green pepper, red pepper, & garlic, cooking until onion is soft/translucent, about 5 minutes. Add cooked meat, red kidney, white kidney, pinto beans, diced tomatoes, tomato paste, tomato sauce, & beer. Give it a good stir then add chili powder, cumin, cayenne pepper, salt, black pepper, and sugar.
Reduce heat to low and simmer for 2 hours, stirring occasionally. Serve with a dollup of sour cream and sprinkle with cheddar cheese.
NOTE: I always serve my chili with cornbread, but I don't have my own recipe quite yet. I love the Trader Joes cornbread mix - turns out perfect every time. :) And another thing: chili is always best the 2nd day, so feel free to make it a day ahead!
