Homemade Beer Chili

Recipe created by Kristy Gardner from She Eats

INGREDIENTS

  • 2 tablespoons olive oil1 cup chopped onion, 1/2” pieces
  • 1 cup chopped carrots, 1/2” pieces
  • 1 cup chopped celery, 1/2” pieces
  • 1 cup chopped bell pepper, 1/2” pieces
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon cumin
  • 2 large bay leaves3 cloves garlic, peeled & finely chopped
  • 1 pound ground meat (pick your favourite!)
  • 14-ounce canned diced tomatoes
  • 1 cup dark beer (porter, pale ale, or a nice stout)
  • 2 tablespoons TABASCO® Chipotle sauce
  • 7-ounce can kidney beans, drained and rinsed
  • 7-ounce can black beans, drained and rinsed
  • 7-ounce can garbanzo beans, drained and rinsed
  • 7-ounce can whole kernel corn, drained
  • Coarse sea salt
  • Fresh cracked black pepper

PREPARATION

  • Drizzle olive oil into a large stockpot placed over medium heat. When oil is shimmering but not smoking, add the onion, carrots, celery, bell pepper, oregano, cumin, bay leaves, and a healthy dose of salt and pepper. Stir well. Cook for approximately 5 min to soften.
  • Add garlic. Stir constantly for 1 minute.
  • Add ground meat and stir occasionally until cooked through.
  • Turn the heat to high and pour in the diced tomatoes, beer, TABASCO® Chipotle sauce, all the beans, and season generously with salt and pepper. Stir well. Bring to a boil.
  • Reduce the heat to low, cover, and let simmer for 45 minutes, stirring occasionally.
  • Add the whole kernel corn to the mixture, stir, and simmer 5 more minutes.
  • Serve with a dollop of sour cream or plain Greek yogurt, diced red onion, sliced avocado, grated Cheddar or Cotija cheese, green onion, additional TABASCO® sauce, and more beer.

LEFTOVER USES