Chili
Story behind the recipe: I took my favorite parts from many recipes and combined them to make my own.
Description of the dish: A scrumptious chili that will really warm you up! The secret to making it so tasty is the browned tomato paste. You can use any type of lager or ale that you want, I just prefer Avery's because it doesn't overpower the other flavors in the dish.
This recipe makes 6-8 servings.
Time to prep:Ìý 20 minutes
Time to cook:Ìý 30 minutes active cooking time, 2 hours to simmer
Ingredients:
- 1 lb 80/20 ground beef
- 8 oz Italian sausage
- 1 red onion, chopped
- 1 red and 1 yellow pepper, chopped
- 2 lg cloves garlic, diced
- 4 oz tomato paste
- 12 oz Avery lager
- 12 oz beef stock
- 42 oz diced tomatoes (3 cans)
- 30 oz beans (2 cans), rinsed
- 15 oz corn (1 can), drained
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
Cooking Instructions:
- Melt some butter in the bottom of a Dutch oven over medium heat. Brown beef and sausage with about five cracks of salt and pepper, each. Set aside.
- In the remaining grease, sauté onion and peppers with about five cracks of salt and pepper for 6-8 minutes. Add garlic and continue to sauté for another 1-2 minutes. Pull vegetables and set aside with the meat.
- Add a bit more butter to the Dutch oven. Once it has melted, add the tomato paste and cook it until it browns – keep stirring so it doesn’t burn. Use beer and beef stock to deglaze the pan.
- Add the meat, onion/pepper/garlic mixture, tomatoes, beans, corn, chili powder, smoked paprika, and oregano to the Dutch oven and bring to a boil. Mix well, decrease heat to maintain a simmer, and cover for about two hours. Leave the cover over the pot a bit askew.
- Serve with sour cream, mustard, Fritos, cornbread, over a baked potato, or however you do you.
Recommended side dishes: Cornbread or Fritos. I like adding a dollop of sour cream to my chili bowl and I have friends that will add yellow mustard or maple syrup to theirs.
Submitted by: Marco Lara, Parking Services