South End Brewski Chili
Ingredients
Pine & Pepper Spices
- 2 tsp.Unsalted butter
- 2 tsp.Olive oil
- 1 smallRed bell pepper, diced
- ½ largeYellow onion, diced
- ⅔ lb.Ground chuck
- ⅓ cupTomato paste
- 1 (14.5 oz.)Can unsalted diced tomatoes
- 1 (15 oz.)Can reduced-sodium dark red kidney beans, drained and rinsed
- 1 (12 oz.)Bottle beer (light or amber, not dark)
- 1⅓ cupsUnsalted or low-sodium beef broth
- —Hot sauce, to taste
- —Cheddar cheese, chives, and sour cream, for garnish
Directions
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1
In a Dutch oven or large pot, melt the butter with the olive oil over medium heat. Once melted, add the red bell pepper and onion and sauté until softened, about 5 min.
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2
Add the ground chuck, breaking it up with a spoon, and cook until just browned.
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3
Stir in the Mild Chili Powder, Dehydrated Minced Garlic, Grey Sea Salt, California Paprika, Ground Cumin Seeds, Granulated Toasted Onion, and Mexican Oregano and cook for another minute, until fragrant.
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4
Stir in the tomato paste and cook for a minute to toast it. Add the diced tomatoes, kidney beans, beer, and beef broth.
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5
Bring to a simmer and let it cook gently for 30 to 40 min., stirring now and then, until the flavors have come together and the chili has thickened.
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6
Adjust the heat to your liking with hot sauce. Spoon over cornbread waffles, fold into elbow pasta for chili mac, ladle onto hot dogs, or serve in bowls with all the usual fixings. Makes 4 to 5 servings.
