This classic beef and beans chili recipe combines kitchen staples for those week nights when quick, easy, and satisfying are a must for your busy family. Flavorful side dishes such as a chopped salad and spiced corn bread complete this wonderful meal! Makes 4 generous servings.
Ingredients:
1 pound ground beef
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon tomato paste
2 tablespoons Little Bottles The Original spice blend
1 can diced tomatoes (14.5 ounces)
1 cup tomato sauce
1 cup beer, your choice (we used an IPA)
1 cup chicken or beef stock (we used chicken stock)
2 shakes Worcestershire sauce
1/4 cup roasted red peppers, diced (we used the grocery store variety)
1 can red kidney beans, rinsed
Salt and pepper to taste
Instructions:
In a Dutch oven or large sauté pan, cook onion and celery over medium heat until translucent, about 5 minutes. Add ground beef and continue cooking over medium heat until meat is browned.
Add tomato paste and The Original spice blend. Gently stir until tomato paste and The Original spice blend are incorporated into the ground beef and sautéed vegetables.
Next, add diced tomatoes, tomato sauce, beer, stock, Worcestershire sauce, roasted red peppers, and kidney beans. Bring to just a boil then reduce heat. Simmer chili for about 30 minutes.
When satisfied with the consistency of the chili, serve. Top chili with other favorites such as chopped jalapeños, red onion, cilantro, sour cream, or Greek yogurt with a splash of lime juice.
Enjoy!
Notes:
Simmer time for the chili depends on the consistency you want in the final product. You can also add 2 to 3 tablespoons of ground corn meal to thicken the sauce prior to serving.
