I love chili.
It is so versatile. It can be made gluten-free, have plenty of servings of vegetables and can be eaten alone, in a taco shell or even on a hot dog. I like to add sour cream & cheddar cheese to mine.
This time though, I came across a recipe for Beer Chili, and because of my husband’s love of chili, I decided to give it a try.
When I first poured the beer into the chili, I was struck by how strong it smelled like beer.
I am not a fan of beer.
I would rather smell stinky cheese.
Well. No. Scratch the feet.
If your feet itch, go away.
Anyhow, the smell abated and what we were left with was pure chili awesomeness.
- 1 lb. ground beef
- 1 lb. ground pork
- 2 tbsp. olive oil
- 1 large minced onion
- 1 cup minced carrots
- 4 tsp. minced garlic
- 2 tbsp. chili powder
- 1-1/2 tsp. cumin
- 1 tbsp. dried oregano
- 1/2 tsp. cayenne pepper
- 2 tbsp. brown sugar
- 2 15 oz. cans kidney beans - drained
- 2 15 oz. cans tomato sauce
- 2 6 oz. cans tomato paste
- 1 12 oz. can of beer
- 1-1/2 tsp. salt
- Heat oil in a dutch oven over medium heat and saute onions, carrots & garlic for 4-6 minutes.
- Add ground beef and ground pork to pot to brown.
- Add the remaining ingredients and stir until combined.
- Reduce heat to simmer for a minimum of 30 minutes.
- Serve and enjoy!
We all loved this. My son had 3 bowls, my daughter 2 bowls, and I honestly lost count of how many my husband had.
“This is a keeper,” my son exclaimed after his first bite.
This recipe was inspired by:
How do you serve chili?