This low-sodium, flavor-packed chili is inspired by the South End neighborhood in Charlotte, NC, which is flourishing with local breweries.

Ingredients

  • 1 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 medium red bell pepper, diced
  • 1 large yellow onion, diced
  • 1 lb. ground chuck
  • 4 Tbsp. Mild Chili Powder
  • 1 Tbsp. dehydrated minced garlic
  • 2 tsp. grey sea salt
  • 1/2 tsp. Spanish paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. granulated toasted onion
  • 1/4 tsp. Mexican oregano
  • 1/2 cup tomato paste
  • 1 (14.5 oz.) can unsalted diced tomatoes
  • 1 (15 oz.) can reduced sodium dark red kidney beans, drained and rinsed
  • 1 (12 oz.) bottle beer (light or amber, not dark)
  • 2 cups unsalted or low sodium beef broth
  • Hot sauce, to taste
  • Cheddar cheese, for garnish
  • Chives, for garnish
  • Sour cream, for garnish

Directions

In a Dutch oven or large pot, melt butter and olive oil together over medium heat. Once melted, add red bell pepper and saute for 3 to 5 min. Add onion and continue sauteing for another 3 to 5 min. until onion begins to soften. Add ground chuck and cook through, draining any extra grease. Add all of the spices and tomato paste and thoroughly coat meat mixture, cooking for about another 2 min. Add tomatoes (with the juice), beans, beer, and beef broth and stir. Bring mixture to a boil, reduce heat, cover and simmer for about 2 1/2 hours, stirring occasionally. Add hot sauce if using. Top with optional garnishes to serve.

Serving Suggestions

Serve over cornbread waffles, mix with elbow pasta for chili mac, use as a topping for hot dogs, or just enjoy a bowl with your favorite fixings.

Yields

6 to 8 servings

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Chili Powder, Mild (Salt-Free) 2 oz bag $3.80
Garlic, Dehydrated: Minced 1 oz bag $1.70
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.40
Paprika, Spanish 1 oz bag $1.85
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Onion, White, Dehydrated, Toasted: Granulated 1 oz bag $1.50
Oregano, Mexican 2 floz bottle $2.60
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