Description
Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 6 cloves garlic, chopped
- ⅓ cup chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried basil
- 1 (28 ounce) can diced tomatoes with juice
- 1 (4 ounce) can diced green chile peppers, drained
- 1 (15 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 1 tablespoon white vinegar
- 3 tablespoons brown sugar
- 1 teaspoon hot pepper sauce (e.g. Tabasco™)
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Place the ground beef
- onion and garlic in a large saucepan over medium heat. Cook
- stirring to crumble the beef
- until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder
- cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
- Pour in the tomatoes
- green chilies
- tomato sauce
- beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar
- hot pepper sauce
- salt and pepper. Reduce the heat to low
- cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 8