Game Day Chili
1. Warm the olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces as it cooks. Transfer the beef to a plate.
2. Add the onion and bell peppers to the same pot. Sauté until softened and beginning to brown around the edges.
3. Add the minced garlic and chipotle peppers. Sprinkle in the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, and cinnamon. Stir for about 1 minute to toast the spices and bring out their flavor.
4. Pour in the beer and stir well, scraping the bottom of the pot to incorporate the flavorful browned bits left behind from the beef and vegetables.
5. Return the browned beef to the pot. Stir in the tomato sauce, diced tomatoes with green chilies, beans, and Worcestershire sauce.
6. Once the chili begins to bubble, lower the heat and partially cover the pot. Let it gently simmer for 60–90 minutes, stirring from time to time.
7. Check the consistency as the chili cooks. For a thinner chili, stir in a little beef broth or water until it reaches your desired texture.
8. Just before serving, stir in fresh lime juice. Taste and adjust the salt and pepper as needed.
9. Spoon the chili into bowls and serve warm with shredded cheese, sour cream, avocado, jalapeños, cilantro, or crushed tortilla chips.
Directions
1. Warm the olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces as it cooks. Transfer the beef to a plate.
2. Add the onion and bell peppers to the same pot. Sauté until softened and beginning to brown around the edges.
3. Add the minced garlic and chipotle peppers. Sprinkle in the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, and cinnamon. Stir for about 1 minute to toast the spices and bring out their flavor.
4. Pour in the beer and stir well, scraping the bottom of the pot to incorporate the flavorful browned bits left behind from the beef and vegetables.
5. Return the browned beef to the pot. Stir in the tomato sauce, diced tomatoes with green chilies, beans, and Worcestershire sauce.
6. Once the chili begins to bubble, lower the heat and partially cover the pot. Let it gently simmer for 60–90 minutes, stirring from time to time.
7. Check the consistency as the chili cooks. For a thinner chili, stir in a little beef broth or water until it reaches your desired texture.
8. Just before serving, stir in fresh lime juice. Taste and adjust the salt and pepper as needed.
9. Spoon the chili into bowls and serve warm with shredded cheese, sour cream, avocado, jalapeños, cilantro, or crushed tortilla chips.