Comfort Chili

Yield:
10 servings

Ingredients:

  1. 2 pounds ground beef
  2. 1 pound mild Italian sausage
  3. 1 tablespoon olive oil
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. 1 sweet onion, chopped
  7. 3 cloves garlic, minced
  8. 1 tablespoon chili powder
  9. 1 tablespoon freshly ground black pepper
  10. 1 tablespoon paprika
  11. 1 1/2 teaspoons ground cumin
  12. 1 1/2 teaspoons ground coriander
  13. 1 teaspoon dried thyme
  14. 1/2 teaspoon cayenne pepper
  15. 1 tablespoon Worcestershire sauce
  16. 1 bottle (12 ounces) dark beer
  17. 3 cans (14.5 ounce each) diced tomatoes
  18. 2 cans (6 ounce each) tomato paste
  19. 1 can (16 ounce) red kidney beans, rinsed and drained
  20. 1 can (16 ounce) pinto beans, rinsed and drained
Directions:

Heat a large dutch oven or deep soup pot over medium heat. Crumble the ground beef and sausage into the pot and brown, stirring occasionally, until no pink remains. Drain the fat from the pot and discard. Remove meat to a bowl; cover and set aside.

Add oil to the pot and warm over medium heat. Add the bell peppers and onion; cook and stir for 3 minutes. Add garlic, chili powder, black pepper, paprika, cumin, coriander, thyme and cayenne pepper and cook for 2 minutes longer.

Add the Worcestershire sauce, beer, tomatoes and tomato paste and stir to combine.

Adjust to medium high heat, return the meat to the pot and add the kidney beans and pinto beans. Just as chili begins to bubble, stir, cover and reduce heat to simmer. Let simmer for 45 minutes to 1 hour until the flavors blend together and the chili is hot through and through, stirring a few times as the chili simmers.

Suggested side items and garnish:
shredded cheese
sour cream
scallions
jalapeno peppers
chopped avocados
hot sauce
warm tortillas
oyster crackers
crusty bread
cornbread

Recipe, photo and food styling by Webstop


TDS 3