I realize this isn’t really about what’s in season, but it does incorporate some items that were preserved from the fall harvest. Plus, this chili is absolutely delicious. Trust me. I spent years trying to make a good chili. Finally, I’ve made a great chili.
So, after the Easter holiday while we roll into some chilly weather, this seems like the perfect recipe to share with all of you.
- 1-2 Tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic, finely diced
- 2 lbs ground beef
- 1 c roasted poblano peppers (if you don’t have these, some canned chilis would work or you can omit)
- 1-2 Tablespoons hot sauce or 1 seeded and diced jalapeno
- 2 Tablespoons chili powder
- 1 tsp cayenne
- 2 tsp cumin powder
- 1 tsp oregano
- 2 tsp smoked paprika
- 1 tsp hot pepper flakes
- 6 oz tomato paste
- 1 can/bottle beer of your choice (I’ve used light and dark beer with success)
- 1 can black beans with juice
- 4 cups chunky tomato sauce
- 1 Tablespoon brown sugar
- Toppings: sour cream, cilantro, onion, chives, scallions, parsley, etc
- Heat a large stock pot over medium heat.
- Once hot, add olive oil followed by onion.
- Saute onion until soft, about 5 minutes.
- Add garlic and saute for about a minute before adding ground beef.
- When the beef is browned, add poblano peppers through hot pepper flakes. Stir to combine and cook a minute or two. Add a teaspoon of kosher salt and a couple turns of freshly ground pepper.
- Add tomato paste and cook for another minute or two.
- Pour in beer, black beans, and tomato sauce. Add another sprinkle of kosher salt.
- Bring to a boil and turn down to a simmer. Cover and cook until desired consistency is reached. For us, that is a good couple hours.
- Season to taste with salt and pepper. Stir in brown sugar and let it cook for minutes. Add toppings. Enjoy!