Last month Chad and I had a mini breakthrough in our marriage: he enjoyed his first (ever!) bowl of chili.
The secret ingredient: beer.
I got the recipe* that night, tweaked it a tad since neither of us are a huge fan of beans, and ta-da! Here it is for you.
10 minutes prep, ~40 minutes cooking time
– 2 onions, chopped
– 2 bell peppers, cut in 1/2 inch pieces
– 1-1/2 tbsp. minced garlic
– 2-3 tsp. sea salt
– 2-1/2 lb. ground beef (I use 93% lean)
– 1 6-oz. can tomato paste
– 1/4 cup chili powder
– 2 tsp. ground cumin
– 2 12-oz bottles of lager beer
– 1 28-oz. can diced tomatoes
– toppings (cheese, avocado, green onions, sour cream, fresh ground pepper, etc.)
1. In a medium-sized pot over medium-high heat, cook onions, bell peppers, garlic, & sea salt for 6-8 minutes.
2. Add beef, cook 5-7 minutes, breaking it up with a spoon until there’s no more pink.
3. Add tomato paste, chili powder, cumin, cook 2 minutes, stirring frequently.
4. Add beer, diced tomatoes + juice, simmer ~25 minutes until chili thickens.
5. Serve with toppings.
*Recipe originally from Real Simple magazine’s Chili for a Crowd.