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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A Bridget Murphy recipe direct from Lake Eden, Minnesota. This chili is especially good when served with soda bread. If you don't like things spicy, cut back on the red pepper. A generous dallop of sour cream mixed into your bowl will also work to cut the heat from the pepper. Ingredients:
2 lbs hamburger (don't use lean, it needs some fat in it) |
1 tablespoon jarred chopped garlic |
1 large onion (finely chopped) |
8 ounces tomato sauce |
3 whole cooked tomatoes, skins removed and cut into large pieces (you can use canned) |
12 ounces guinness stout (1 bottle) |
3 teaspoons chili powder |
3/4 teaspoon ground red pepper (cayenne) |
2 teaspoons ground cumin |
2 teaspoons whole green peppercorns |
1 teaspoon salt |
1 tablespoon brown sugar |
Directions:
1. Brown the hamburger in a large skillet. Add the garlic and onion and stir until the onion pieces are translucent.
2. Add the tomato sauce and the tomatoes. Stir well.
3. Add remaining ingredients and heat everything up over medium heat, then cover, turn heat to low, and simmer for 20 minutes.
4. Optional toppings: Chopped celery sauteed in oil, but still a bit crunchy. Chopped green onions. Shredded cheese. Chopped black olives. Sour cream.
5. Fill bowls with chili and top with any or all of the above.
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