For some reason, anything fermented, distilled, or has gone through a timely process makes all food taste better. I stumbled upon this chili recipe since I always thought water was a nice filler for hunger... and beer would be a good substitute. I fell in love with this recipe after I made it for the first time. I probably had 3 servings! One bowl is never enough. ;)
This easy to make recipe only takes me 30 minutes until it's ready. Lots of canned goods make this a no-hassle dish.
3 Bean Chili
1 lb. ground beef
2 chopped onions
1 chopped red pepper
1 chopped green pepper
3 cloves of garlic
1 1/2 cups of beer (I usually use a bit more- less thick)
2 16 oz. cans of diced tomatoes
3 cans of beans (kidney, black, and pinto are good choices)
1 can refried beans w/ chilies (thick texture)
1 tbsp cumin
2-4 tbsp chili powder
1 tbsp hot sauce
1 tsp salt (optional)
1. Saute Veggies for 5 minutes with extra virgin olive oil and garlic. Add ground beef. Before the meat cooks to well done, pour in the beer until boiling.
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| Saute all that goodness... you really need the 2 whole onions for the full flavor! |
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| I always use extra, so I just buy a tall can. The benefit? A beer with your chili at mealtime. :) |
2. Add canned tomatoes and cooked canned beans; stir.
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| I used the roasted garlic onion flavored diced tomatoes :) |
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| LOVE that red color... too bad chili all looks brown-ish in the end ^^;; |
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| HUGE fan of black beans... used 2 cans of this type ^^ |
3. Add all seasonings. I really like cumin so I always add a ton extra. The hot sauce gives it a kick- add it to your heat preferences. Stir.
4. Add refried beans w/ chilies. I like my chili more like a soup texture, so I always add more beer and less beans (i.e. 2 1/4 c. beer and 1/2 can refried beans). Stir and simmer on medium-low for 15 min.
5. Enjoy! A nice touch: serve with chopped green onions, grated cheese, and sour cream. Serves approx. 10.
