Southern Chili
Southern chili: ground beef with red onion, bell peppers, celery, two kinds of tomatoes, beer, and kidney and pinto beans, simmered covered for 2 hours. Serves 8.
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Ingredients
- 2 tablespoons olive oil
- 1 red onion large, diced
- 2 bell peppers medium, green and red, diced
- 2 stalks celery diced
- 5 cloves garlic chopped
- 1 1/2 pounds lean ground beef
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 can tomato paste 6-ounce can
- 1 can diced tomatoes 28-ounce can, with the juices
- 1 can fire roasted diced tomatoes 14 1/2-ounce can, with the juices
- 1 can beer 12-ounce can
- 2 cans kidney beans 15-ounce cans, drained and rinsed
- 1 can pinto beans 15-ounce can, drained and rinsed
- shredded cheddar cheese for serving, optional
- sour cream for serving, optional
- green onions chopped, for serving, optional
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the onion, bell peppers and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant.
- Stir in the ground beef, breaking it up with the back of a wooden spoon, and cook until browned, about 5 minutes, with no pink left and the meat at 160°F on a food thermometer.
- Stir in the chili powder, cumin, oregano and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this intensifies the flavor.
- Add both cans of diced tomatoes with their juices, the beer and all the beans, stirring to combine.
- Bring the chili to a boil, then reduce to a simmer, cover with the lid and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pot.
- Ladle the chili into bowls and top with shredded cheddar cheese, sour cream and chopped green onions.
Notes
Leftovers: refrigerate within 2 hours in shallow containers, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 357kcalCarbohydrates: 32.1gProtein: 25.9gFat: 13.7gSodium: 632mgFiber: 11.5gSugar: 10g