It’s a chilly ( no pun intended) sun setting afternoon. The big screen schedule can be one football or classic movies. The supporting cast can be the fellas or that special lady. Whatever the ambiance this chili recipe is guaranteed to warm up the man cave, and your soul!
Chili-An all American classic. Omit the ground beef/buffalo and add in a few extra cans of your favorite beans for a vegan friendly dish. Pair with a Santa Fe Brewing Co. Pale Ale or a Yazoo Dos Perros Amber.
1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs 80/20 Ground Beef/Buffalo
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded White Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Green Onion Tops (topping)
Preheat a Dutch oven over medium heat; add oil. Next add onions and saute for 8 – 10 minutes, or until tender. Add garlic and jalapeno peppers and saute until just tender, about 2 – 3 minutes. Add ground meat and seasonings and cook until meat is just browned through, about 4 – 5 minutes, stirring on occasion. Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon. Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 – 45 minutes. Remove from heat and serve with desired toppings.