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


YIELD
6 to 8 servings

INGREDIENTS

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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.

THANKS TO
Abbey Cochran

NUTRITION
Gluten-Free
Nut-Free



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