
1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 2-3 minutes, or until lightly softened. Season with salt and pepper.
2. Add celery and carrot and cook 2 minutes longer.
3. Add red and green pepper and cook 1 minute longer; season again with salt and pepper.
4. Stir in ground beef and cook until no longer pink.
5. Add spices and ghost chili beer and stir to combine.
6. Add diced tomatoes and tomato sauce and reduce heat to medium-low.
7. Stir in beans.
8. Add cornmeal and sugar. Cover pot and simmer 2-4 hours. Adjust seasonings as needed and serve.
Jen's Kickin' Three-Bean Chili
Serves 8-10
All you need:
1 tablespoon extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 stalks celery, sliced thin
2 carrots, diced
1 red pepper, diced
1 green pepper, diced
1 pound 93% lean ground beef
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 (12 oz.) bottle ghost chili beer
1 (28 oz.) can Rotel diced tomatoes & green chiles
1 (15 oz.) can tomato sauce
1 (15 oz.) can butter beans, rinsed
1 (15 oz.) can dark red kidney beans, rinsed
1 (15 oz.) can garbanzo beans, rinsed
3 tablespoons corn meal
2 tablespoons sugar
Salt & pepper, to taste
All you do:
1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 2-3 minutes, or until lightly softened. Season with salt and pepper.
2. Add celery and carrot and cook 2 minutes longer.
3. Add red and green pepper and cook 1 minute longer; season again with salt and pepper.
4. Stir in ground beef and cook until no longer pink.
5. Add spices and ghost chili beer and stir to combine.
6. Add diced tomatoes and tomato sauce and reduce heat to medium-low.
7. Stir in beans.
8. Add cornmeal and sugar. Cover pot and simmer 2-4 hours. Adjust seasonings as needed and serve.
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