Christmas Chili

Barenaked Chef's Note:

From U of Alabama's "Nothing but the Best!" I made this for a football party Dustin hosted and everyone enjoyed it!

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 1 1/2 lbs ground round
• 2 medium white onions, diced
• 2 large bell peppers, diced
• 3 tablespoons chili powder, divided
• 2 tablespoons garlic powder, divided
• 1 teaspoon basil
• 3 (14 1/2 ounce) cans stewed tomatoes
• 3 (14 1/2 ounce) cans chili beans
• 1 (8 ounce) can beer
• 1 tablespoon black pepper
• grated cheddar cheese
• chopped onion

Directions:

1. Place beef, onions and bell peppers in large Dutch oven.
2. Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
3. Using a wooden spoon, blend together and brown very slowly.
4. You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
5. Place tomatoes in food processor and process just long enough to cup up large pieces.
6. Put tomatoes, beans and beer in with meat and bring to a low simmer.
7. Add remaining chili and garlic powder.
8. Add pepper.
9. Cook slowly for at least 2 hours.
10. Serve with cheese and onion.

Reviews

[Kady]

Being an Alabama fan (ROLL TIDE) I had to try this. It was very good chili. I thought it was a little on the sweet side so I added more chili powder and garlic to "offset" this. I also added about 1 TBSP cumin as well. Thanks for the recipe.

[VA]

Excellent recipe. At first I thought it might be too watery but it cooked down nicely. I cut back on the green pepper just because my family doesn't like it. Thanks for a simple and delicious recipe.