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This bitterly cold day is perfect for enjoying a nice warm bowl of chili….
Ingredients:
1 1/2 pounds ground beef
1 large chopped onion (yellow or white)
4 minced garlic cloves
2 tablespoons chili powder
1/2 tsp salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
2 (15 1/2 ounce) cans of kidney beans
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
1/2 teaspoon Tabasco sauce
1 (4 oz) can chopped jalapenos
1 teaspoon sugar
1 cup dark beer
1 cup shredded cheese (cheddar or Mexican mix)
1/2 cup sour cream
Directions:
- Cook ground beef in a large frying pan. While cooking, stir and chop beef with spatula to crumble. Continue cooking for about 7 minutes or until beef is thoroughly cooked.
- Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne and Tabasco. Cook while stirring, until onion is translucent, about 5 minutes.
- Transfer to a large pot. Add the kidney beans (juice and all), canned tomatoes (juice and all), tomato paste, jalapenos (juice and all), sugar, and beer. Stir well and bring to a boil.
- Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
- Top individual bowls of chili with sour cream and cheese. Serves 4-6.