Adding a rich, dark beer to this chili makes for unbeatable flavor. I adapted this recipe from a Betty Crocker cookbook and the result was an awesome chili with superb flavor….perfect on a cold winter day. The original recipe did not contain beer, of course. The beer was one of my additions……after all, beer makes everything better!
Beer Chili Con Carne
1 lb ground beef
1 large onion chopped (about 1 ½ cups)
3 cloves garlic, minced
2 tbsp chili powder
½ tsp cayenne pepper
½ tsp salt
2 tsp ground cumin
2 tsp dried oregano leaves
2 tsp cocoa powder
2 tsp hot sauce (I use Cholula)
1 small can tomato sauce
½ cup water
½ to ¾ of a bottle of dark beer (12 oz) –for best flavor I use a porter or a stout, like Guinness
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) red kidney beans, drained
1 can (15.5 ounces) black beans, drained
Cook ground beef, onion and garlic in a 3 quart saucepan, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients. Adjust hot sauce and cayenne pepper to your liking for spicyness. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Spoon into a bowl and top with shredded cheese, if desired. Yields 4-5 servings.
Crockpot directions: Brown the ground beef with the onions and garlic; drain. Combine all remaining ingredients in a slow cooker and stir. Cook on low 8-10 hours.
I have been making this chili for years and it is always a hit. I hope you enjoy it as much as I do!