Prep 15 mins
Cook 2 hrs
A friend gave this recipe to me and she got it off the internet as it was very similar to her husband's chile who happens to be a fire man. Refrigerate over night in pot before eating. Not essential, but I think it tastes better, as all of the ingredients blend and meld together nicely.
- 2 lbs ground beef or 2 lbs ground turkey
- 2 (28 ounce) cans crushed tomatoes, juice included
- 2 (28 ounce) cans dark red kidney beans (or 1 can red beans and 1 can of pinto beans)
- 1 (12 ounce) bottle pilsner beer (or of your choice)
- 4 -6 stalks green onions, chopped
- 4 fresh garlic cloves, minced
- 1 large red bell pepper, diced
- 2 jalapenos (stemmed, seeded, and minced) or 2 serrano peppers (stemmed, seeded, and minced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne powder
- 1 1⁄2 tablespoons dried oregano
- 1 tablespoon adobo seasoning
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 cup water (or stock to thin out adding more if necessary)
- In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
- In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
- Add spices and seasonings, stir.
- Add crushed tomatoes.
- Add kidney beans that have been drained and rinsed.
- Add beer, stir.
- Add water or stock (if needed) until desired consistency is reached.
- Bring to a boil, reduce heat to low.
- Simmer for approximately 1 ½ - 2 hours, stirring every so often.
- Serve over rice with a dollop of sour cream and shredded cheese.