Triple Meat Beer Chili
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Did you know?
Chili peppers pack more than just heat. They are an excellent source of Vitamin E, and a very good source of several B vitamins, vitamin A, fiber, potassium, and iron. According to one organization, they have been shown to have cardiovascular benefits, aid with weight loss, clear congestion, and boost immunity.
- 1 pound ground chuck, coarsely ground
- 1 lb ground lamb
- 1/2 pound Chorizo
- 1 large Anaheim pepper, large diced, seeds and ribs removed
- 1 medium yellow onion, large diced
- 4-5 cloves garlic, minced
- 28 oz can petite diced tomato
- 6 oz can tomato paste
- 32 oz beef broth
- 6 oz IPA beer, a beer with flavor
- 4 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 Tbsp ground cumin
- 1 tsp oregano
- 1/4 tsp cayenne pepper, (Double for spicy chili)
- 2 tsp smoked paprika
- To taste salt and pepper
- 14 oz can dark red kidney beans, drained and rinsed
- 1-2 bay leaves
- 1 tsp Hatch chili powder, (optional)
- 1 large jalapeno pepper, sliced (remove ribs and seeds for less spice)
- In an 8qt Dutch oven (or other large stock pot), brown meat, onions, jalapeños and Anaheim over medium high heat. Stir occasionally. Break up the meat as you brown it with a spatula or wooden spoon. Leave large chunks. Continue cooking until most of the liquid is boiled off and the meat has just started to get a good browning from the bottom of the pan. Increase how often you stir at this point. Without the liquid, the ingredients are more likely to burn. Add the garlic and cook another 1-2 minutes. Remove from the heat and add all of the spices. Stir to combine.
- Add the tomato, tomato paste, and kidney beans to the pot. Stir. Add the beef stock, beer, bay leaf, and water. Heat to a low boil, stirring occasionally. Reduce heat to low and simmer until mixture reaches desired thickness, stirring occasionally (1-2 hours). Keep on warm until ready to serve. Add water if the chili begins to get too thick.
Time Is On Your Side
1. This is a great recipe for football Sunday. I prefer to put a pot on the stove and let it simmer all day while the house fills with mouth-watering aroma. Extra time allows for the flavors to marry, and the chili is even better the following day.
2. I have specified IPA beer to go into this chili. I realize not everyone may care for the flavor of beer. This is one ingredient you can make your own. Leave it out and add extra water. Substitute your favorite brew. Even experiment with wine if you choose. It provides another subtle layer of flavor.
3. I do not drain the fat off the meat after browning. This is certainly an option for a lower fat chili, but you will lose flavor. You can also skim the fat off the top of the chili as it cooks.
4. There are thousands of recipes for chili seasoning. This is the fun part that you get to customize based on your preference. I have provided a basic guideline, but make the recipe your own. Sometimes I add other seasonings like chipotle pepper, ancho pepper, brown sugar, and even cinnamon. The chili base is a blank canvas, and you should always taste it as it cooks and add any additional seasoning to taste.
4. Don't forget the toppings. I like cheese, diced raw onion, cilantro, and sour cream.
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© 2017 Melissa Althen