South End Brewski Chili Recipe
YIELD
6 to 8 servings
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. Minced Garlic
- 2 tsp. Sel Marin de Guerande Grey Sea Salt
- 1/2 tsp. California Paprika
- 1/2 tsp. Ground Cumin Seeds
- 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
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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.
Abbey Cochran
NUTRITION
