chili recipe

Introduction

This chili recipe is a hearty, flavorful dish perfect for warming up on a cold day or for gatherings with friends and family.

Combining ground beef and breakfast sausage with a medley of sautéed vegetables, beans, and a rich tomato base, this chili is packed with bold spices and a touch of sweetness from optional beer.

Serve it with cornbread, over rice, or with your favorite toppings for a comforting meal everyone will enjoy.

Ingredients

Meats:

2 pounds ground beef

1 pound breakfast sausage (browned and drained)

Vegetables:

1 green bell pepper (diced)

1 red bell pepper (diced)

1 small onion (diced)

1 jalapeño (diced)

2 celery stalks (diced)

Other Ingredients:

2 cups beef broth

1 can mild chili beans

1 can light red kidney beans

1 can petite diced tomatoes

4 teaspoons minced garlic

6 ounces tomato paste

1 cup Red’s Apple Ale beer (optional)

1 big squeeze of ketchup

Spices and Seasonings:

2 teaspoons salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon oregano

2 teaspoons cayenne pepper

1/2 cup chili powder

Instructions

Prepare the Meats:
In a large skillet or pot, brown the ground beef and breakfast sausage over medium heat. Drain excess fat and set aside.

Sauté the Vegetables:
Heat a drizzle of olive oil in the same pot. Add the diced green and red bell peppers, onion, jalapeño, and celery. Sauté until softened, about 5 minutes.

Combine the Ingredients:
Return the browned meats to the pot with the sautéed vegetables. Stir in the minced garlic and cook for 1 minute.

Add Liquids and Seasonings:
Pour in the beef broth, diced tomatoes, tomato paste, ketchup, and beer (if using). Add the chili beans, kidney beans, and all the seasonings. Stir to combine.

Simmer the Chili:
Reduce heat to low and simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer for 1-2 hours.

Serve:
Ladle into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, green onions, or crushed tortilla chips.

    Variations and Tips

    Protein Swaps:

    Substitute ground turkey or chicken for a lighter version.

    Try adding cooked, shredded chicken or chorizo for extra flavor.

    Vegetarian Option:

    Omit the meats and double the beans. Add diced zucchini, mushrooms, or lentils for texture.

    Heat Adjustment:

    For a milder chili, reduce or omit the cayenne pepper and jalapeño.

    For extra spice, add more cayenne, chili powder, or a dash of hot sauce.

    Sweetness Boost:

    If you enjoy a slightly sweeter chili, add a tablespoon of brown sugar or honey.

    Serving Suggestions:

    Pair with cornbread, over baked potatoes, or as a topping for nachos or hot dogs.

      How to Store

      Refrigeration:

      Cool the chili completely and transfer to an airtight container. Refrigerate for up to 4 days.

      Freezing:

      Portion the chili into freezer-safe containers or bags. Label and freeze for up to 3 months.

      Reheating:

      Thaw in the refrigerator overnight (if frozen). Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-2 minute intervals.

        Nutritional Information (Per Serving, Based on 8 Servings)

        Calories: 430

        Protein: 28g

        Fat: 27g

        Saturated Fat: 9g

        Carbohydrates: 19g

        Fiber: 5g

        Sugar: 6g

        Sodium: 920mg

        (Note: Nutritional values are approximate and will vary depending on ingredients and serving sizes.)

        This chili is a crowd-pleaser that you can customize to suit any taste. It’s even better the next day!

        Leave a Comment