This is a super flavorful and wicked thick chili! My usual recipe from BHG is slightly bland and on the soupy side, so this was a marked improvement. I used just one pound of ground beef, since we're not all about chili being a bowl of meat (too many chili recipes are stuffed with meat and more meat). I also turned down the heat to just 1/2 tsp. of ground red pepper, but I think the full tsp. could safely be used for those who can only take so much eyes and nose dripping. I added a chopped green pepper because it was languishing in my fridge and would probably find a way to grow a slimy spot and rot soon. I used a bottle of Guinness, along with all the other ingredients exactly. The recipe says to cook for 3 hours. I think you'd wind up with a paste if you simmered that long. One hour was a'plenty and made an excellent thick chili consistency. And did I mention the flavor? It'll knock your socks off (if you're wearing socks)!
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- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer
- 1 (14 1/2-ounce) can beef broth
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 to 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Garnish: pickled jalapeño pepper slices
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
- Note: For testing purposes only, we used Sierra Nevada Pale Ale.
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