Beef Chili
November 05, 2018
This is a very spicy, colorful chili that goes great over rice or with bread. I like to add beer to the chili, which can add interesting malty notes to the chili. If I have it, I specifically try to use a smoked or Rauchbier.
I prefer to make it in a slow cooker, but if you are pressed for time you can make it in a dutch oven or stock pot, and simmer for 30 minutes instead of slow cooking it for 2 hours.
I like to use habañero peppers and deseed them. You can find them in a variety of colors to make the chili visually exciting.
Ingredients
- 2 tbsp olive oil
- 1 pounds ground beef
- 1 pounds ground lamb
- 1 large onion, diced
- 4 cloves garlic, minced
- 16 oz tomato sauce
- 15 oz black beans, drained and rinsed
- 2 bell peppers, diced
- 2 habañero peppers, deseeded and minced
- 15 oz beer
- 3 tbsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- for garnish cheddar, shredded
- for garnish sour cream
- for garnish cilantro, chopped
Equipment
Instructions
- Heat the olive oil in the liner of a slow cooker on Sauté mode, or in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the ground beef and ground lamb and cook until browned, about 5 minutes, breaking it up with a spoon.
- Add the onion and cook until softened, about 4 minutes.
- Add the tomato sauce and black beans.
- Stir in the beer, and bring to a simmer.
- Stir in the diced bell peppers, habañero peppers, chili powder, oregano, paprika, cumin, cayenne pepper, and salt.
- If using a slow cooker, cover and cook on low for 2 hours. If using a pot, bring to a boil, then reduce heat, cover, and simmer for at least 1 hour.
- Serve hot, topped with shredded cheddar, a dollop of sour cream, and fresh cilantro. Optionally, serve over rice or with cornbread.
Written by Will Chiong who lives and works in New York building useful things.