Hearty, easy-to-make chili with a kick! Made with a full can of beer and homemade chili seasoning, loaded with five types of peppers from sweet to spicy, and packed with four types of beans and ground beef.
4 tablespoons olive oil
2 anaheim peppers
2 poblano peppers
2 bell peppers
1-2 jalapeño peppers (optional)
1-2 habanero peppers (optional)
1 yellow onion
1 lb. ground beef
¼ cup tomato paste
1 12 oz. can beer
1 ½ cups beef stock
1 can tomato sauce (15 oz.)
1 can diced tomatoes (15 oz.)
1 beef bouillon cube
1 can chili beans in sauce (15 oz.)
1 can red kidney beans (15 oz.)
1 can pinto beans (15 oz.)
1 can black beans (15 oz.)
1 ½ tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
½ tablespoon flour
Remove seeds and membranes from anaheim peppers, poblano peppers, bell peppers, 1 jalapeño pepper (optional), and 1 habanero pepper (optional). Dice peppers and onion. If you like more spice, you can also dice up a second jalapeño and habanero - leave the seeds in if you like it really spicy. (*Note: This chili can become pretty spicy. See the notes section on how to adjust the level of spice).
Heat oil in a stockpot over medium-high heat. Add diced peppers and onion, and cook for 10 minutes, stirring occasionally.
Add ground beef to pot and cook for 7-10 minutes, stirring often.
While beef cooks, mix together chili seasoning is a small bowl.
Once beef is done cooking, add chili seasoning to the pot and stir to combine with peppers, onions, and beef. Mix in tomato paste. Add beer, beef stock, tomato sauce, diced tomatoes, and beef bouillon cube, and mix together. Simmer covered on medium-low for about 30 minutes, stirring occasionally.
Drain liquid from all beans except the chili beans. Add beans to the pot, stir, and continue to simmer for another 15-20 minutes.
Serve with your favorite chili toppings, like sour cream, shredded cheese, and crackers!
*With two jalapeño and habanero peppers, this chili becomes pretty spicy, especially if you leave the seeds in. If you don't like your chili too spicy, I recommend that you first only add 1 jalapeño and 1 habanero with the seeds removed. Before you add the beans, taste the chili. If you then want more spice, add an additional jalapeño or habanero with or without seeds depending on how spicy you want it. It's all about taste testing. I've noticed that the longer the chili cooks, the less spicy it is.
Or, you can skip the jalapeno and habanero peppers all together! The chili still tastes great!
Also, keep in mind that jalapeño and habanero peppers can vary in heat depending on how fresh they are.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/five-pepper-beer-chili/