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- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer
- 1 (14 1/2-ounce) can beef broth
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Garnish: pickled jalapeño pepper slices
Game Day Chili
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
My Note: I have made this many times with whatever beer Mr. SP has on hand. Any type seems to work just fine. Someone left a Guinness at our house so I used it to get it out of the fridge.
I took this chili to Wintergreen last weekend to share with my friends. Everyone loved it and not a drop was left. This is a great recipe that I highly recommend.