Recipe by ScrappieDoo
This has been our family favorite since I first stumbled across it in 2005. It's originally from Southern Living, October 2000. I will sometimes brown the beef, onion and garlic in a pan, then dump all the ingredients in a slow cooker. Let simmer on low for 7-8 hours.
Top Review by Hey Jude
I also found this recipe in Southern Living's-Our Readers Top-Rated Recipes, my favorite cookbook. I had a feeling I'd find it in here as well and I'm glad I don't have to type it out! My husband and I loved this chili! He doesn't like big chunks of tomatoes in his chili so this one's perfect as it uses just tomato sauce and paste. I used Moose Drool Brown Ale, which gave it a really nice earthy taste. East to adjust the spices to your own heat level. This is my new go-to chili recipe. Thanks for posting it ScrappieDoo :)
- 2 lbs ground chuck
- 1 medium onion, chopped
- 3 -4 garlic cloves, minced
- 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, rinsed and drained
- 3 (8 ounce) cans tomato sauce
- 1 (12 ounce) bottle dark beer
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) can tomato paste
- 1 (4 1/2 ounce) canchopped green chilies
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 -2 teaspoon ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- pickled jalapeno pepper, slices
Directions See How It's Made
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.