Recipe by PSU Lioness
I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and my husband said it might be the best chili that he has ever eaten. I changed up the recipe by adding tomato paste and chili seasoning mix to give it some flavor that I thought the original was lacking then served it with corn bread for some added sweetness. It's not really a spicy chili because my daughter wouldn't eat it, so we add hot sauce after it's cooked to spice it up a bit. Add enough to fit your individual tastes.
- 2 lbs lean stewing beef, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1 (16 ounce) can whole canned tomatoes, cut into bite-size pieces (or used petite diced tomatoes, lightly drained)
- 1 (12 ounce) can beer
- 1 cup thick barbecue sauce (I used Kansas City style but I would recommend something that's not very sweet)
- 1 (6 ounce) can tomato paste
- 1 (1 1/4 ounce) packet chili seasoning mix
- 1 -2 tablespoon chili powder (I used 3 and it didn't get very spicy)
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (15 ounce) cans red kidney beans (I used one of each) or 2 (15 ounce) cans pinto beans, drained (I used one of each)
- shredded cheddar cheese
- sliced green onion
- hot sauce (add to taste to spice it up a bit)
Directions See How It's Made
- In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
- Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
- Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
- Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
- Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
- Sprinkle with cheese and green onions just before serving.