Here’s another family recipe that I’ve updated to suit my own preferences through experimentation. This recipe is for a fairly large batch, with enough for left-overs. Probably about 12-14 servings.
Ingredients
- 2 medium yellow onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 Tbsp extra virgin olive oil
- 2 pounds ground beef (as always, I recommend grass-fed)
- 2 large cans (30.5 oz) Brooks Chili Beans (mild or hot, or one of each type, depending on your taste)
- 1/2 Cup ketchup
- 1 can (6 oz) tomato paste
- 2 cans (14 oz) diced tomatoes
- 1/2 bottle of good beer
- 4 tsp cumin
- 2 Tbsp chili powder
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp cayenne pepper (optional – can skip, or use more, according to taste)
- 1/2 onion and shredded cheddar or shredded mexican cheese blend (for garnish, optional)
Preparation
- Saute the onions, green and red peppers, and the ground beef in the olive oil
- Add diced tomatoes and ketchup, then simmer for 30 minutes
- Add tomato paste, Brooks chili beans, and beer, then simmer for another 30 minutes
- Add seasoning, adjusting according to taste
- When serving, top with fresh, finely chopped onion and shredded cheddar or shredded mexican blend cheese (optional)