Hot and Hearty Ohio Chili Con Carne With Beans
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 907.18 g lean ground beef
- 1 large yellow onion, diced
- 2 (793.78 g) can crushed tomatoes
- 453.59 g can stewed tomatoes
- 4 garlic cloves, minced
- 1 large green bell pepper, diced
- 4-5 thumb sized red hot peppers, seeded and cut into strips
- 4-5 jalapeno peppers, seeded and cut into strips
- 3 habanero peppers
- 453.59 g can chili beans
- 425.24 g can kidney beans
- 22.18 ml chili powder
- 14.79 ml cumin
- 14.79 ml oregano
- 7.39 ml basil
- salt and pepper
- 340.19 g bottle dark beer (Sam Adams, Pete's Wicked, any dark ale, porter or stout will do)
directions
- First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done.
- Be sure not to burn garlic.
- Drain grease when meat is done.
- Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later), and the stewed tomatoes.
- Add both cans of beans, draining most, but not all sauce.
- Add bell, red and jalapeno peppers.
- Puncture habeneros with a knife and throw into pot whole.
- Add spices to taste.
- Simmer.
- Pour beer into mixture.
- As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency.
- Simmer uncovered for one hour, stirring occasionally.
- When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips.
- Garnish with fresh parsley.
- Eat habeneros only if you dare!
Questions & Replies
Got a question?
Share it with the community!