Much like politics, chili can be a polarizing topic in America. Do beans belong in chili or not? Vegetarian or a carnivore’s culinary dream come true? What to serve it with? Cheese? Sour cream? Green onions? Hot sauce? Tortilla chips? Baked potato? Rice? Garlic bread? Fries? Spaghetti? The possibilities are endless! And because chili is a dish native to the land of the free, you are free to make it how you please just as long as you adhere to the basic chili principles: add lots of spice and slow cook it to perfection.
1-2 tbsp of oil
2 medium onions (diced)
1 green bell pepper (diced)
3 cloves of garlic (or more if you are so inclined)
500g (about 18 oz) of lean ground beef
1-2 small chopped red chilies or chopped pickled jalapeño
165ml (6 oz) (about half a can) of dark beer (I prefer Guinness)
1 cup beef broth
1 400g (14oz) can of kidney beans
1 400g (14oz) can of white beans
2 400g (14 oz) cans of chopped tomatoes
3 tbsp cumin
3 tbsp Mexican chili powder
1 tsp red chile pepper powder
1 tsp smoked paprika
2 tsp oregano
2 cups water
1 tsp salt (or more to taste)
1. In a large pot, sauté diced onions and diced green pepper together in 1-2 tbsp of oil over medium heat, covered. Cook until onions are transparent and beginning to brown.
2. Uncover, add garlic, stir and cook for about a minute. Add 500g of ground beef and stir, cooking with the onions and peppers. Add chopped chilies and stir.
3. Once meat has browned, add cumin, Mexican chili powder, red chile powder, smoked paprika and oregano. Mix well and cook for 1-2 min.
4. Add half a can of dark beer and beef broth, stir. Increase heat to medium high and cook for 2-3 minutes until some of the liquid has evaporated.
5. Once liquid has reduced, add beans, chopped tomatoes and water. Mix and bring to boil then reduce heat to low. Cook for 1-2 hours or until chili has reached desired consistency.
6. Add salt to taste. This should be 1-2 tsp of salt depending on what kind of salt you use and personal taste.