Oh goodness, goodness, goodness…this was delish!
I’m always up for making chili on chilly nights. I mean…is there really anything more comforting than a big bowl of chili, comfy clothes, fuzzy socks and staying inside? I think not.
Tonight’s chili is especially delish because I made it a beer cheese version
YES, YES, YES!
You need to try this! If you’re not a beer person, you can omit it and use beef stock instead, but if you are a beer person (or at least don’t mind cooking with beer), you just need one bottle. The depth of flavor that a little beer gives this chili is just so good! And no worries, the alcohol burns off and this is totally a family friendly supper. PLUS, it’s a one pot supper too! That makes clean up a breeze!
This recipe serves about four.
one pound of ground beef
1 red onion, chopped (reserve a little for garnish later)
1 jalapeno, chopped (remove the seeds for less heat)
3 tablespoons chili powder
about 6 oz of your favorite beer (I used half a bottle of a Boston Lager)
1 (15 oz) can of chili beans, do not drain
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 (6 oz) can of tomato paste
salt and pepper
Extra Virgin Olive Oil (EVOO)
Shredded cheddar cheese to garnish
In a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in your chopped red onion (reserving just a little), jalapeno, chili powder and a big pinch of both salt and pepper. Saute onion mixture until tender (about five minutes). Next, slowly pour your beer into the beef mixture and de-glaze your pan (scrape the little bits off the bottom as you stir). Allow beer to simmer with the beef mixture about a minute or so. Then, stir in your beans, diced tomatoes and tomato paste. Reduce heat to low and simmer about 10 minutes. When you’re ready to serve, ladle chili into bowls and garnish with chopped red onion and shredded cheddar.
That’s it! Such a simple weeknight supper! Plus, this recipe can easily be doubled to feed a crowd!