by Kurt Michael FrieseThere's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin' ups” (as my grandma used to call them).
Ingredients
- 1 tablespoon extra virgin olive oil
- 1-1/2 pounds lean ground beef
- 2 medium onions, diced
- 4 cloves garlic, minced
- sea salt and freshly ground black pepper, to taste
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 cup corn kernels (canned or frozen is fine)
- 2 hot peppers of your choice, fresh or dried, seeded and minced
- 4 tablespoons hot smoked Spanish paprika
- 3 cups cooked pinto beans
- 1 pint canned diced tomatoes
- 1 pint tomato puree
- 18 ounces dark beer (such as bock or stout),
- 4 tablespoons ground cumin
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté ground beef, onion and garlic with a pinch of salt and pepper for 10-12 minutes, until browned, breaking up meat as you stir. Add bell peppers, corn, and hot peppers. Continue to cook over medium heat, until peppers are tender, about 5 minutes, stirring occasionally.
- Add the remaining ingredients, and gently bring to a boil. Reduce heat to low, and simmer for 2-3 hours, then turn off heat, and allow to cool before refrigerating.
- Reheat when ready to eat. Serve with grated cheese, chopped onions, corn bread, tortilla chips, or whatever accompaniments turn you on.
Servings: 8
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