This is my version of my Mom’s chili recipe. We like to make double batches and freeze the chili for easy homemade freezer meals. There’s a link below the recipe to the type of soup containers I use. When you freeze make sure to leave a half an inch or so free at the top of the container so the chili can expand a bit and not explode and mess up your freezer! To make a spicier chili just swap out a can or two of medium beans for spicy ones or you can always add in cayenne or red pepper flakes too.
Chili
- October 22, 2018
- 8 Servings
- 1 hr
- 490 Cals/Serving
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Ingredients
- 1 lb ground beef
- 1 lb hot pork sausage
- 1 medium yellow onion
- 1 green pepper
- 1 jalapeno (optional)
- 1 T minced garlic
- 1 beer (I use a lager or brown ale, something not too light or too heavy)
- 2 cans of chili beans (I use Bush's medium chili beans)
- 2 28 oz. cans of diced tomatoes
- 4-5 T chili powder
- 1 T paprika
- salt & pepper to taste
Directions
- Step 1
- In a large stock pot saute the diced onions and green peppers (and jalapenos if you want your chili a little spicier) with a drizzle of olive oil.
- Step 2
- Once slightly browned at the edges, add in the two pounds of meat and brown it while using the back of your spoon to break it into smaller pieces.
- Step 3
- Add in the garlic and saute for a minute then pour in the beer and simmer for a few minutes.
- Step 4
- Stir in the two cans of beans and two cans of tomatoes. Season to taste with chili powder, paprika, salt, and pepper (and cayenne pepper if you need more heat!)
- Step 5
- Simmer the chili on low for 30 minutes to let the flavors combine (keep stirring to make sure the bottom of the pan doesn’t get too hot and burn the chili).
- Step 6
- Enjoy alone or top with chives, sour cream, cheddar cheese and Fritos chips.
