Football season is all about that frisky, chilly weather, hoodies and beanies, freshly tapped beer, and yummy eats with which to fill your belly. One of football season’s essential foods is chili. Chili is a hearty, one-pot meal that can be made in so many different ways and served with so many different types of toppings and sides. Below is a recipe for a traditional, manly chili, tinkered with and adapted from Kelsey Nixon’s recipe on CookingChannelTV.com. This recipe is meant to be simple enough for you to put together with ease, while not risking any amount of flavors.
- 2-3 teaspoons olive oil or canola oil
- 2 pounds ground beef – 85-90% lean
- 1 medium onion, chopped
- 1 bell peppers chopped (or one can 4.5-ounce chiles)
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- One 14-ounce can crushed tomatoes
- One 12-ounce bottle dark beer
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- Two 15-ounce cans red kidney beans, drained
- Shredded Cheddar, for serving
- Chopped fresh chives, for serving
- Sour cream, for serving
- Heat the oil in a large Dutch oven or pot over medium-high heat. Brown the ground beef until no longer pink.
- Add the onions, bell peppers and garlic. Cook just until the vegetables start to soften, about 3 to 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Next, add the beer, crushed tomatoes, chili powder, cumin, Worcestershire, hot sauce, paprika and cayenne.
- Bring everything to a boil, then reduce the heat and simmer, 45 minutes.
- Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.
Serves 4-6 people