Like all tomato sauces, this is better as leftovers, though still incredible the day of. The longer it simmers, the better it'll be too. Enjoy!
Chili with Beer
Yield: 8 servings
- 1.5 pounds ground meat (can be anything with or without sausage)
- 1/2 pound dried beans, soaked overnight, sprouted if desired
- 1 28 oz can diced tomatoes with juice
- 1/2 6 oz can tomato paste
- 1 onion, chopped
- 2 celery stalks, sliced
- 1 carrot, sliced
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 small cubes of beef bouillon
- 1/2 cup beer
- 2 tablespoons chili powder
- 1.5 teaspoons Worcestershire sauce
- 1.5 teaspoons garlic, minced
- 1.5 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- Heat a large pot over medium-high heat. Cook and crumble the ground meat into the hot pan until evenly browned. Drain off fat.
- Stir in the soaked beans, diced tomatoes, and tomato paste.
- Stir in the onion, celery, green and red bell peppers, bouillon, and beer.
- Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, black pepper, cayenne, paprika, and salt.
- Stir together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, pepper, and chili powder as desired. The longer it cooks, the better it'll taste. It'll also get better when refrigerated like most tomato sauce-based dishes.