When the weather is cold (and sometimes when it’s not!) my thoughts turn to warming soups and stews. And, chili has got to be one of heartiest soups around. Filled with spices, loaded with ground beef, and rounded out with beans, it’s the perfect dinner or lunch. This East Coast version has beer in it
INGREDIENTS
- 1 teaspoon vegetable oil
- 2 lbs ground beef
- salt and pepper to taste
- 1 green bell pepper, diced
- 1 onion, diced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1-2 (12 oz) bottles lager beer
- 1 (10 oz) can diced tomatoes with chilis, undrained
- 1 (6 oz) can tomato paste
- 1 tablespoon Tabasco or chili sauce
- 1 tablespoon honey
- 1 (16 oz) can kidney beans
- 2 cups shredded cheese of your choice
- 1 cup sour cream
- 1 cup chives, finely chopped
PREPARATION
- In a large stock pot heat oil over medium-high heat. Add ground beef and cook until no more pink remains. Season with salt and pepper to taste. Use a slotted spoon to remove meat from pan and rain fat. Set aside meat until needed later.
- Add bell pepper, onion, chili powder, paprika, red pepper flakes, cumin, thyme, and garlic powder to the pan and cook over medium-high heat until onion is softened.
- Stir in beer, tomatoes, and tomato paste and bring to a boil. Reduce to simmer and add the ground beef back to the pot. Add in honey, chili sauce, and beans.
- Reduce heat to low and simmer for 45 minutes, stirring often. Add more salt and pepper to taste. Serve with some cheese and/or a dollop of sour cream sprinkled and/or chives.
