August’s Chili Recipe
This hearty chili is slow simmered with hot pepper and dark beer.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
- Category: Chili
Ingredients
Units
Scale
Chili:
- 1 pound ground beef
- 1 pound mild or hot Italian sausage
- 2 large onion, chopped, divide some for topping
- 3 cloves garlic, minced
- 1 habanero pepper, seeds removed and minced finely (Use gloves!)
- 1 jalapeno pepper, seeds removed and minced finely (Use gloves!)
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 bottle dark beer
- 1 TBSP Better Than Bouillon Beef Flavor
- 1 TBSP Better Than Bouillon Chicken Flavor
- 1 tablespoon ground cumin
- 1 teaspoon brown sugar
- 1 teaspoon chocolate cocoa powder
- 1 teaspoon cayenne pepper
- salt to taste (if you use low salt Bouillon you may need to add some)
- 1 teaspoon ground black pepper
Toppings:
- Chopped Onion or chives
- Sour Cream
- Tortilla chips
- Shredded Cheddar cheese
- Chopped avocado
Instructions
- In large heavy duty pot, brown the ground beef and sausage. Drain meat, if desired. Set aside.
- Sauté onion and garlic until onion is clear. Add peppers, cook until tender. Return meat to pan. Add other ingredients (except toppings).
- Simmer on low heat for at least 4 hours (or transfer to a crock pot). More simmering is better. Add 1/4 to 1/2 cup of water as needed while chili is simmering. We regularly make the batch a day or two before we plan to eat it so flavors meld together.
- To serve, set out toppings and allow guests to add their favorites to their bowls of chili.
Notes
To make it more spicy, double the habanero, jalapeno and cayenne pepper. If you substitute fresh tomatoes, you may want to reduce the brown sugar. Some cook the beef and sausage separately to drain the beef, but keep the fat and spices from the mild or hot sausage. The beer we use is Guinness Dark Stout.
Find it online: https://commonsensehome.com/augusts-chili/