I saw this chili on Home for Dinner with Jamie Deen show on the Food Network. I realized I hadn’t made chili in quite some time. His looked so easy and so good, I decided I would give this recipe a try.

It was all that. Easy to make, and delicious. It has a bottle of beer in it. Don’t ask me why, but it add tons of flavor, and quite a depth to it. You’ll just have to try it, and you’ll see what I mean. Football season is around the corner, it’ll be perfect for tailgating!

Recipe Type: Stew
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 35 mins
Serves: 6-8
This tasty chili is loads of beans, the delicious flavors of ground beef and sausage, and is packed with the deep flavors of chili.
  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 4 cloves garlic, chopped
  • 1 pound lean ground beef
  • 8 ounces Italian sausage, casing removed
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • One 4-ounce can tomato paste
  • One 12-ounce bottle beer
  • One 28-ounce can diced tomatoes
  • One 14-ounce can diced tomatoes
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for garnish
  • Sour cream, for garnish
  • Chopped green onions, for garnish
  1. Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes.
  2. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
  3. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
  4. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
  5. Top with shredded cheese, sour cream and chopped green onions before serving.



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