I made this in Tahoe last weekend and everyone loved it. I loved how easy it was.
You know how I know it was easy?
I made this after an exhausting day of skiing and I had an absolutely awful migraine.
If I can make this with a migraine, it's got to be easy. (Side note - if anyone has any good cures for migraines or altitude sickness I would love to hear them!)
I did have a little help though. Dan was my sous-chef and chopped everything up for me. :)
- 2-3 tbsp olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 3-4 garlic cloves, minced
- 1 serrano chili pepper, minced
- 1 jalapeño pepper, minced
- 1-1 1/4 lbs ground beef (optional: substitute ground turkey)
- 3 tbsp chili powder
- 3 tsp cumin powder (only 2 tsp if using ground turkey)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2-3 pinches cayenne pepper
- 2 tbsp tomato paste
- 1 28oz can petite diced tomatoes
- 1/2 cup of beer
- 1 15oz can kidney beans, rinsed
- 1 15oz can black beans, rinsed
- salt and pepper to taste
- greek yogurt (or sour cream)
- cheddar cheese
- hot sauce (Tapatio)
Heat olive oil in large pot. Cook onions and bell peppers until tender, onions will be translucent. Add a bit of salt and pepper. Add garlic and peppers and cook for additional 5 minutes, until softened. Add beef and using wooden spoon break up meat into small pieces. Cook until meat is no longer pink, approximately 7 minutes.
Stir in spices and cook for another minute. Stir in tomato paste, diced tomatoes with juices, beer and beans. Slowly bring mixture to a boil. Once boiling, simmer chili partially covered for approximately 30 minutes, stirring every so often. If you want thicker chili, let simmer for longer. Taste, and add salt, pepper, or chili powder as necessary. Serve with any, or all garnishes listed above.
I served it with bacon cheddar scones from annie's eats. These are delicious! They are perfect with soup or chili but also delicious served alongside eggs for breakfast or brunch.