Prep 20 mins
Cook 2 hrs
OK I tend to think my recipe's are beyond better than most (dont we all??), but this chili is amazing. There is so much intense deep flavor going on. If anyone has any suggestions or additions, dont hesitate to post them. But this is far beyond the best chili ive ever made or eaten, and it gets those reviews from anyone who eats it. The spices are more guestimates, since I never measure - cook to your own taste.
- 2 1⁄4 lbs ground chuck
- 5 slices bacon, crumbled once cooked
- 1 tablespoon olive oil
- 1 green bell pepper, small dice
- 1 yellow bell pepper, small dice
- 1 red bell pepper, small dice
- 1 medium yellow onion, small dice
- 5 garlic cloves, crushed
- 3 tablespoons chili powder
- 1 1⁄4 teaspoons dried chipotle powder
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 2 (28 ounce) bottles beer, Amber Bock
- 1 (28 ounce) can stewed tomatoes, chopped
- 1 (6 ounce) can tomato paste
- 2 teaspoons dark brown sugar
- 1 lime, juice of
- 1 (16 ounce) can red kidney beans
- 1 (16 ounce) can pinto beans
- 1 cup fresh cilantro, chopped
- salt & pepper
- 1 cup cheddar cheese, shredded, for garnish
- 1 cup green onion, chopped, for garnish
- 1⁄2 cup fresh cilantro, chopped, for garnish
- Brown ground beef in a large saute pan, until cooked through. Drain well and set aside.
- Wipe pan dry and brown bacon. Remove bacon, set aside, and drain out all but 1 tablespoon of bacon grease.
- Add 1 tablespoon olive oil to pan. Saute onions, peppers and garlic until soft (about 10 min).
- Heat a large pot over medium heat. Add onions, peppers, garlic, meat and spices. Stir to combine, cook for about 3 minutes.
- Add bay leaf, tomatoes with liquid, tomato paste, beer, lime juice, and brown sugar, and crumbled bacon. Allow to cook until foam subsides, while stirring.
- Cover pot and lower heat to a simmer. Simmer covered for 1 hour, stirring occasionally, until thickened slightly.
- Drain and rinse beans. Add beans and 1 cup cilantro to pot. Check and adjust seasoning, if needed, with salt and pepper. Cook an additional 45 minutes to an hour, until thickened.
- **If not thickened enough, a mixture of cornstarch and water can be added, increasing heat and stirring constantly until thickened.
- Remove bay leaf, and serve with desired garnishes.
Wonderful recipe! I definitely arranged the spices to my liking, but not too much - you are right, a good cook must cook to their tastes. The other comment complaining about cinnimon - I really dont understand the complaint? Many cooks, professional chefs, add cinnimon and even chocolate into their chili - ever heard of Cincinatti chili? The cinnimon is in no way overpowering - you cannot smell it or taste anything resembling cinnimon. It seems to me that person didnt even attempt to make the chili, just posted a bogus comment because they "think" something shouldnt be added. But thats the norm on recipe sites. The cinnimon balances out the flavors and adds a warmness to the dish. I did use canned chipotles in adobo (i like more heat) and doubled the cumin. Loved the different bell peppers too, good color and taste - and the beer really deepens the flavor. I would definitely recommend this!
OK..This chili wasn't too bad. However, Cinnamon DOES NOT belong in chili. I figured since the recipe called for 1tsp of cinnamon it wouldn't be so bad. I WAS WRONG. Cinnamon is so over-powering its all I could smell while cooking, normally I wouldn't complain, who doesn't like the smell of cinnamon? BUT NOT IN CHILI. I would recommend this recipe but NOT the cinnamon. PLEASE LEAVE IT OUT!