Jamie’s Award Winning Chili
By Deen Brothers
JUMP TO RECIPE
Difficulty: Easy
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
- 1 (4-oz) can tomato paste
- 1 (12-oz) bottle beer
- 1 (28-oz) can diced tomatoes
- 1 (14-oz) can whole peeled tomatoes
- 1 (15-oz) can black beans
- 1 (15-oz) can kidney beans
- 1 (15-oz) can pinto beans
- cheddar cheese, shredded, for topping
- Sour cream , for topping
- green onions, chopped, for topping
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 whole tomatoes, 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.
