As the weather here has certainly been a bit frightful, we’ve found this chili recipe to be delightful! Add some shredded cheese on top and it is a hit with the whole family. We love getting tried and true recipes from friends and this one certainly fits the bill. A concoction from one of our dearest friends – please enjoy!
- 1 bottle stout beer (I really like to use Fuel Cafe by Lakefront Brewery)
- 1.5 pounds ground beef (a mix of ground turkey and beef works really well too)
- 1 red, and 1 green pepper, chopped
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 cans kidney beans
- 1 can black beans
- 1 large onion, chopped
- 1/4 cup chili powder
- 1 teaspoon cumin
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 Tablespoon cinnamon
- 1/2 cup brown sugar
- salt & pepper to taste
- 5-6 quart stock pot
Brown the ground beef with the peppers and onion in the beer until liquid has evaporated. (I like to just brown the meat directly in the stock pot)
Add all seasonings to the browned meat. Drain beans, add to the mixture. Add tomatoes and tomato sauce.
Mix everything together in stock pot. Heat on low (or else it will burn to the bottom) until the entire mixture is heated through. Serve wish some shredded cheese and dollop of sour cream. Delicious!
This recipe doubles and triples extremely well if you have a large enough stock pot. It also freezes spectacularly well.