Chilly Chili Recipe

On those cold days when you don’t have a lot of time, this is your dish! And don’t forget there are so many ways to enjoy chili.  Serve over rice, with beans, dished over loaded cornbread, Frito pie, stuffed bell peppers, stuffed zucchini, stuffed baked russet potato, stuffed sweet potato and more! You get the idea.  We like serving chili topped with fresh diced onions, cheese, jalapenos, avocado, sour cream, chips and salsa. 

Ingredients:

1 medium onion, chopped

3 large garlic cloves, diced

2 ½ lbs. lean ground beef

1 ½ tbsp chili powder

1 tsp cumin

1 tsp garlic powder

½ tsp Mexican oregano

½ tsp pepper

1 tsp salt

1 – 15 oz. can diced tomatoes

1 – 15 oz. can tomato sauce

1 – 12 oz. pale ale beer

Instructions:

Brown meat in a stock pot breaking up pieces while it browns.  When almost cooked through add onions and garlic.  Stir until onions are transparent.  Add spices and stir until blended. Add tomatoes, sauce and beer.  Rinse tomato sauce can with about ½ cup of water and pour into chili.  Cook over a low heat for about an hour.  

This recipe doubles well and freezes well too!

By Betty Kilpatrick