The Best Chili

Ingredients

• 2 lbs ground sirloin or chuck

• 1 large white onion, chopped

• 5 cloves of garlic, minced

• 2 bell peppers (preferably red), deseeded and chopped

• 2 poblano peppers, deseeded and chopped

• 4 jalapeno peppers, deseeded and chopped

• 16 oz dark beer

• 1 28-oz can whole, peeled tomatoes, crushed by hand

• 1 15.5 oz can of small white beans or great northern beans (with liquid)

• 1 small can tomato paste

• 3 tbsp chili powder

• 2 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp cumin

• 1 tsp oregano

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

Directions

In a large stockpot over medium-high heat, add the olive oil and beef. Using a sturdy spoon, break up the beef and cook until it is completely browned, about 10 minutes. Add the onions, garlic, and peppers, and cook until the onions are translucent and the peppers are soft, about 10 minutes. Next, lower the heat to medium low, and add the tomato paste and all of the spices. Stir everything thoroughly until the spices are toasted (not burned) and there is a nice fond on the bottom of the pan. Next, add the beer to deglaze the pan, scraping up the fond. Raise the heat to medium high, and simmer for two minutes. Once the beer’s alcohol is burned off, add the tomatoes and beans. Add water to adjust the consistency to your liking. Bring to a very gentle simmer and cook for about two hours (or longer) until the flavors have mingled and the beef and veggies are super tender and delicious.

Serve with fresh minced white onions, sour cream, chopped cilantro, cheddar, crackers, or whatever your heart desires.