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–+ servings

Homestyle Chili

Danielle Dunn
Hearty beef and bean chili
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4 people

Ingredients
  

  • 2 lbs. ground chuck
  • 1 bell pepper chopped
  • 1 medium yellow onion chopped
  • 3-4 garlic cloves chopped or minced
  • 2 tbsp. tomato paste
  • 1 1/2 tsp. sea salt
  • 2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp. Italian seasoning
  • 1 tbsp. brown sugar
  • 1 cup can crushed tomatoes
  • 1 14 oz. can diced tomatoes
  • 1/2 cup beer
  • 2 cups beef broth
  • 2 tbsp. Worcestershire sauce
  • 1 15 oz. can dark red kidney beans rinsed and drained
  • 1 15 oz. can pinto beans rinsed and drained

Instructions
 

  • Heat a dutch oven or stock pot over medium high heat. Crumble ground chuck into pot and cook until browned. Drain meat and return to pot.
  • Add onion, bell pepper, garlic and tomato paste to pot along with meat. Mix together. Add sea salt, chili powder, cumin, cayenne pepper, smoked paprika, Italian seasoning and brown sugar. Stir together until mixed. Stir in diced tomatoes and crushed tomatoes.
  • Stir in beer, beef broth and Worcestershire sauce. Bring to a simmer, cover and reduce heat to medium-low. Simmer for 30 minutes.
  • Stir in kidney and pinto beans. Simmer for 1 hour.
  • Taste, and add more salt if needed. I typically don't need more salt. Serve with toppings of choice.
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