Spicy or mild, red or white, chicken, beef, pork or vegetarian--the variations on chili are seemingly endless. One thing holds true for all chilis: they must be hearty and they must be flavorful.
Things You'll Need
- 1 lb ground beef
- 1 lb ground pork
- 3 cloves garlic - chopped
- 1 whole onion - chopped
- 3 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 whole green pepper - chopped
- 1 can of Kidney Beans
- 2 whole large tomatoes -- diced
- 1 small can of tomato aste
- ½ bottle dark beer or stout
Saute the garlic and onions in a large skillet until they are translucent.
Add the meat to the garlic and onions and saute until brown.
Add the chili powder, paprika, cinnamon and cayenne to the browning meat.
Transfer the browned meat to the slow cooker. Include at least half the fat.
Add the green pepper, kidney beans, tomatoes and beer and mix thoroughly.
Turn the slow cooker to high and let it sit until the mixture starts to bubble.
Add the tomato paste, stir and reduce the heat to low. Let it simmer for between two and eight hours.
Serve in individual bowls, garnished with sour cream and sharp cheddar cheese.
Tips & Warnings
- The longer the chili simmers, the more flavorful it will be. Serve on a hot dog and top with cheese for a classic "Coney Island." Chili is always better the next day, so for the best flavor, make this recipe a day in advance. Substitute ground turkey, chicken or veggie crumbles for the beef and pork if you are dieting.
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