- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
- 1 lb. of grass-fed ground beef (or bison)
- 1.5 tbsp chili powder
- 1.5 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp basil
- 1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
- 4 tomatoes on the vine, quartered
- 1 can of black or red beans, drained
- 3 oz. (1/2 small can) of tomato paste
- enough beer (~1/2 can) or red wine (~1 cup) to cover
- toppings: cilantro, sour cream, Mexican grated cheese, etc.
- Start a dutch oven on medium heat.
- Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
- Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
- Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
- Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
- When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.
A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.