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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious sweet chili with meat and beans. I've tried a lot of chili recipes, and this is easily my family's favorite. For a little kick, try substituting Poblano Peppers for the Green Peppers (or add some cayenne with the chili powder). From Wegman's Menu Magazine, Winter 2006 (Issue 20). Ingredients:
1 tablespoon vegetable oil |
3 lbs 90% lean ground beef |
20 ounces onions, chopped |
4 ounces green peppers, chopped |
3 garlic cloves, minced |
4 tablespoons worcestershire sauce |
7 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons oregano |
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
2 (12 ounce) bottles chili sauce |
1 (12 ounce) bottle beer (may substitute 1 14.5 oz. can beef broth) |
1/2 cup shredded cheddar cheese (optional) |
Directions:
1. In a large pot, heat the oil over a medium-high heat. Add the meat and brown, about 8-10 minutes. Add salt to taste.
2. Add the onions, peppers, and garlic. Continue cooking stirring occasionally for about 3-5 minutes, or until the vegetables soften.
3. Add the Worcestershire sauce, and cook another 3 minutes. Stir occasionally. Reduce heat if necessary.
4. Set heat to medium. Stir in chili powder, cumin, and oregano. Cook for 5 minutes.
5. Reduce the heat to low. Add the beans, chili sauce, and beer (or broth). Simmer for 30 minutes. Stir occasionally.
6. Option: garnish bowls with shredded cheddar cheese.
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