Smoky Beer Chili
20m
Prep Time
1h 15m
Cook Time
6
Servings
This rich and hearty chili with a smoky twist is made with ground beef and Italian sausage, Red Gold Tomatoes, a touch of cocoa powder and a bottle of beer for depth. The smoky flavors come from chipotle peppers and smoked paprika, creating a deeply flavorful chili perfect for game days or chilly evenings! @heresyourbite @thefeedfeed
This rich and hearty chili with a smoky twist is made with ground beef and Italian sausage, Red Gold Tomatoes, a touch of cocoa powder and a bottle of beer for depth. The smoky flavors come from chipotle peppers and smoked paprika, creating a deeply flavorful chili perfect for game days or chilly evenings! @heresyourbite @thefeedfeed
Ingredients
COPY INGREDIENTS
1-2 tablespoons olive oil1 large onion, diced1 red bell pepper, diced1-2 jalapenos, diced (remove seeds for less heat)salt and pepper to taste2 tablespoons chili powder1 tablespoon smoked paprika1 tablespoon cumin2 teaspoons oregano8 cloves garlic, minced, to taste1 pound ground beef1 pound Italian sausage3-4 tablespoons Red Gold® Tomato Paste 6 oz1 can beer 12 oz, lager or amber2 cans Red Gold® Petite Diced Tomatoes 14.5 oz1 can black beans 15 oz, drained and rinsed1 can kidney beans 15 oz, drained and rinsed1-2 chipotle peppers in adobo sauce, chopped1 tablespoon Worcestershire sauce1 tablespoon unsweetened cocoa powder, or 1 small piece of dark chocolate1 cup beef broth, omit for thicker chili1 tablespoon fresh lime juicesour cream, avocado, cheddar cheese, green onions, lime, jalapeno, chips, optional toppings
Instructions
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
- Add the diced onion, red bell pepper, jalapeno, and a pinch of salt. Cook for 5-7 minutes until softened and starting to caramelize.
- Add in the chili powder, smoked paprika, cumin, oregano and pepper. Stir and cook for another 2-3 minutes to toast the spices. Stir in the minced garlic and cook for another 30 seconds.
- Clear a center in your pot. Add the ground beef and Italian sausage and season with salt. Cook until browned, breaking it apart with a spoon, about 7-10 minutes. Once the meat is browned, stir in the Red Gold Tomato Paste and cook for another 1-2 minutes.
- Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 2 minutes.
- Add the Red Gold Petite Diced Tomatoes, black beans, kidney beans, chipotle peppers, Worcestershire sauce, and cocoa powder. Pour in the beef broth (if using), followed by a pinch of salt and stir to combine. Bring the chili to a boil, then reduce the heat to low.
- Cover and let it simmer for at least 30-60 minutes, stirring occasionally. If you prefer a thicker chili, simmer uncovered for the last 15-20 minutes.
- Taste and adjust seasoning with salt and pepper. Just before serving, stir in the lime juice to brighten the flavors.
- Ladle the chili into bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, diced avocado, jalapenos, green onion, lime juice and chips. Enjoy!
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