March 26, 2018
A hearty, stick-to-your-ribs chili that will warm you from the inside out!
With ground beef, pork and beans, corn, tomatoes, bell peppers, beef broth and beer plus lots of spices including two types of chili powder, paprika, cumin, and Worcestershire.
The chili is slow-cooked giving it a rich flavor, making it thick and hearty. The liquid cooks off leaving behind a ton of concentrated flavor.
When I was a kid I painstakingly picked every single bean and piece of vegetable out of my chili so all I was left with was meat. Never mind that it took half the night, there was no way on Earth I was going to eat them. Call me a picky eater.
I now know the depth of flavor all those onions, peppers and garlic were giving the chili and they rank up there as my most used and most loved vegetables.
The beer is entirely optional and you can use your favorite type of pork and beans or baked beans. If you don’t have a favorite look for one without high fructose corn syrup.
1Heat oil in a Dutch oven or large soup pot over medium heat. Add onion, peppers, and garlic. Season with salt and pepper and cook, stirring often, 7 -8 minutes.
2Remove the vegetables to a bowl and set aside.
3Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain off any excess grease.
4Add the vegetables back in and stir in the Worcestershire and all of the spices including the salt and pepper. Cook, stirring often 3 minutes.
5Stir in the beans, corn, broth, tomatoes, and beer, if using, bring to a simmer and cook 45 minutes to 1 hour, partially covered, until most of the liquid is reduced. As the liquid cooks off you may have to lower the temperature to prevent if from sticking. Stir often and taste, adding more salt and pepper or seasonings if needed.
6Serve with shredded cheese, pickled jalapenos, sour cream and tortilla chips for scooping.