Chili Con Carne

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.


  • 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)


  1. Saute the onions, green and red peppers, and the ground beef in the olive oil
  2. Add diced tomatoes and ketchup, then simmer for 30 minutes
  3. Add tomato paste, Brooks chili beans, and beer, then simmer for another 30 minutes
  4. Add seasoning, adjusting according to taste
  5. When serving, top with fresh, finely chopped onion and shredded cheddar or shredded mexican blend cheese (optional)