Beef chili
Servings: 4
My favorite chili recipe. Paprika, cumin, chili powder and savory meats stewed together with a dark lager sounds heavenly on a crisp cold afternoon with football playing in the back ground.
Chili should taste like a blend of chili powder, paprika and cumin. There are no crazy stand out flavors in my dish.
When I created this dish I wanted it to taste like a perfect chili! Don’t forget your sides- cheese, sour cream, crusty bread, green onions and anything else you can think of.
Directions
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In a large pot add the olive oil and heat it up.
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Once it’s hot add the diced onion and cook until soft, glossy and aromatic.
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Next add the meat, crumple the meat into the pot to break it up.
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Use a wooden spoon and break the meat apart and cook it until it’s par-cooked.
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Next add all of the spices, salt and pepper, stir into the meat well.
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Add ¾ of the can of plain tomato sauce into the onion and meat mixture and cook it into the meat 3-4 minutes.
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Turn the fire to low and add the beer to the mixture and reduce it by half.
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Next add the beef base and water.
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Mix everything well and simmer for 30 minutes.
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After 30 minutes add rinsed kidney beans and the remaining ¼ can of tomato sauce.
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Cook for another 10 minutes.
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Add salt and pepper as needed.
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Serve with toasted sourdough bread and grated cheese.
RECIPE NOTES
This recipe has a very thin base but if you would like to thicken the recipe you can either add a tablespoon masa flour or cornstarch. Just add it to the chili, bring it to a boil and then simmer it for 2-3 minutes.
Ingredients
- 2 pounds 85-15 ground beef Please make it good ground beef
- 1 1/2 cups yellow onion small diced
- 2 tablespoons olive oil
- 1 tablespoon Better than Bouillon beef or chicken base
- 1 can tomato puree
- 1 can kidney beans rinsed
- 1 cup water
- 1 each dark beer Guiness or similar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons Kosher salt
- 1-2 teaspoons Cracked fresh pepper
Dinner / Main Course / Soup
