HAPPY FALL Y’ALL!
My favorite time of year is finally here so I think that calls for a classic, seasonal recipe. This chili is a wonderful mixture of spicy and sweet while being a great texture, as well. I’ve played with this chili for a little while now and I’m finally happy with it. It’s perfect for a chilly (pun intended) fall night or to eat while watching the game with some grilled cheeses. Not to mention, you can make chili cheese fries with the leftovers 😉
Disclaimer: I personally am not a fan of beans so I put the most minimal amount in this but if you’re a fan, feel free to add a couple more cans of the nonspicy beans.
You Will Need:
- 2 pounds ground beef
- 1 can chili beans, drained
- 1 can chili beans in a spicy sauce, not drained
- 2 cans diced tomatoes with sauce
- 1 can tomato paste
- 1 large yellow onion, chopped
- 4 cubes beef bouillon
- 1/2 cup beer
- 1/4 cup chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons hot sauce (Tabasco for example)
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 (8 ounce) package shredded cheddar cheese
- Heat a large stock pot over medium-high heat. Crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add the onion, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic powder, oregano, hot sauce, basil, salt, black pepper, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- To serve, ladle into bowls and top with shredded cheddar cheese.
I hope you all love it!