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Jamie’s Award Winning Chili

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Tags: Country Cooking, fall, Family Supper, guys night, potluck, southern, tailgating, winter

  • Prep time: 30 minutes
  • Cook time: 145 minutes
  • Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 4 cloves garlic
  • 1 pound lean ground beef
  • 8 ounces Italian sausage
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • One 4-ounce can tomato paste
  • One 12-ounce bottle beer
  • One 28-ounce can diced tomatoes
  • One 14-ounce can diced tomatoes
  • One 15-ounce can black beans
  • One 15-ounce can kidney beans
  • One 15-ounce can pinto beans
  • cheddar cheese, shredded, for topping
  • Sour cream , for topping
  • green onions, chopped, for topping

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Directions

Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

Top with shredded cheese, sour cream and chopped green onions before serving.

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