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.
- 8 servings
- 5 mins
- 2 hours
- 2 hours 5 mins
- 1 pounds ground beef
- 1 pounds ground lamb
- 1 large onion, diced
- 4 cloves garlic, minced
- 16 oz tomato sauce tomato sauce
- 16 oz tomato sauce 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. salt
- sour cream
- Heat 2 tablespoons of olive oil in the liner of a slow cooker on Sauté mode and brown the garlic.
- Brown the meat over medium heat for about 5 minutes.
Add the onions and sweat them until they're translucent, another 4 minutes.
- Add the tomato sauce and black beans and switch the Instant Pot to Slow Cook mode.
- Add the beer until the beer begins to foam, stir until the foaming subsides, about 5 minutes.
Add the peppers, chili powder, oregano, cumin, cayenne, paprika, and salt and let come to a boil. Cover and let cook in the slow cooker for 2 hours.
Serve with garnishes of cheddar, sour cream, cilantro. Optionally serve over rice or with cornbread.