Game Day Chili
- 3 tbl avocado oil plus 1 tbl
- 1 cup chopped yellow and red bell peppers
- 1 cup chopped yellow or white onions
- 2 tbl chopped jalapeños (remove seeds and white membrane for less heat)
- 1 tbl minced garlic
- 1 lb mild Italian sausage (remove casing)
- 1 lb ground beef
- 3 tbl chili powder
- 1 tbl cumin
- 1 tsp salt
- 1/2 tsp onion powder
- 1/8 tsp cayenne
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tbl dried oregano
- 3 bay leaves
- 2 tbl tomato paste
- 2 x 14 oz cans chopped tomatoes
- 1 cup of beef broth
- 1 cup of beer ( Stout works well)
- 1 15 oz can pinto beans
- 1 15 oz can kidney beans
Directions:
- Start by heating 3 tbl avocado oil in a large pot. Add the onions and peppers and cook until translucent, around 3-5 minutes. Set veggies aside in a bowl.
- Add the remaining 1 tbl of oil and ground beef and sausage and cook until meat is browned, about 8-10 minutes. Add veggies back to pot with browned meat.
- Add all of the seasonings and minced garlic, jalapeño and give a good mix, making sure all the spices and garlic evenly coat the meat and veggies.
- Deglaze the pan with beer and cook for 5-7 minutes.
- Add the tomato paste, diced tomatoes, beef broth and bay leaves and simmer for 25-30 minutes, stirring occasionally.
- Remove the bay leaves and add both beans (I like to rinse beans before adding to chili)
- Continue to simmer for 5 minutes.
- The longer the chili sits, the more the flavor develops. I like to make the day before serving but the recipe can be made and served same day too!
Suggested bases:
Rice, macaroni or spaghetti pasta, hot dogs and tortillas chips
Toppings:
Shredded cheddar, jalapeños, chopped onions, scallions, radish, cilantro, guacamole, sour cream