Chili is kind of a staple at our house. My stepdad makes THE BEST. I have yet to re-create the magic exactly. I’ve gotten pretty close, and this is what comes out. This recipe is easy, and once you get everything in the pot, you just let it go.
- 1 lb. 100% grass fed beef (you can also use ground turkey!)
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 green or red bell pepper (whatever you have)
- 1 can or bottle of beer (also, whatever you have on hand – if you don’t want to use beer, a little chicken or beef stock would work too, about 12 oz.)
- 2 Tbs. chili powder
- 1 Tbs. garlic powder
- 1 Tbs. onion powder
- 1 Tbs. cumin
- 1 Tbs. red pepper flakes
- 1 tsp. fennel seeds
- 1 28 oz. can of crushed tomatoes
- 1 can petite diced tomatoes
- 1 can rotel
- 1 small can of green chilies
- 1 can of kidney beans (rinsed and drained)
- 1 can of black beans (rinsed and drained)
- 1 Tbs. worcestershire sauce
- 1-2 Tbs. ketchup
- 1 more Tbs. chili powder
- 1 Tbs. brown sugar
1. Brown ground meat. Add chili powder, onion powder, cumin, red pepper flakes, fennel seed, salt and pepper.
2. Dice the onion and mince the garlic. Add to the meat while it is browning. (I usually use very lean beef or turkey so there isn’t much fat to drain off)
3. After the meat has browned, add the beer and let simmer for about 10-15 minutes.
4. Add the tomatoes, rotel, chilies, and beans.
5. Add the remainder of the seasoning, worcestershire, ketchup, and sugar. Cook on a low simmer for about 2 hours. The longer it goes, the better!
6. If your chili is too thick, you can add some water or chicken/beef stock to thin it out. Just make sure to check your seasonings after thinning the chili out.
7. Serve over big fritoes with sour cream, grated sharp cheddar, and green onions for garnish. YUM!