Very tasty as is, but mild, add one finely diced jalapeno or a pinch of cayenne pepper to add a little heat. This recipe can be prepared with 2 pounds of ground beef if desired and the beans can be doubled.
Prep time: 15 minutes Cook time: 4 hours Total Time: 4 hours 15 minutes Servings: 10
INGREDIENTS
- 3 pounds ground beef
- 2 medium onions, diced
- 4 cloves garlic, minced
- 1 can beer
- 28 ounces whole tomatoes with juice
- 14 ounces diced tomatoes with juices
- 1 medium green bell pepper, 1/2″ diced (optional)
- 14 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- SEASONING MIXTURE
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons parsley
- 1 teaspoon each salt and pepper
- 1 teaspoon oregano
INSTRUCTIONS
- Combine seasoning mixture with ground beef and mix well until combined.
- Brown ground beef, onions, and garlic until no pink remains. Drain any fat, add beer and simmer until most of the liquid has evaporated.
- Combine beef mixture and all remaining ingredients in a slow cooker. If desired slightly mash the whole tomatoes.
- Cook on high for 4 hours or low 7-8 hours.
The chili will be very hot after cooking and will thicken as it cools. Allow 30 minutes with the lid off stirring occasionally. Chili freezes well for any leftovers.
Bon Appetit!!!
