April 30, 2014

Chili with Beer

Some might call this boilermaker chili. Some might call it tailgate chili. Those two names conjure up different meanings for me, especially concerning their list of ingredients, so I simply named this chili with beer.

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
Cooking Directions
  1. Heat a large pot over medium-high heat. Cook and crumble the ground meat into the hot pan until evenly browned. Drain off fat.
  2. Stir in the soaked beans, diced tomatoes, and tomato paste.
  3. Stir in the onion, celery, green and red bell peppers, bouillon, and beer.
  4. Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, black pepper, cayenne, paprika, and salt.
  5. Stir together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  6. 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.

No comments:

Post a Comment