Sunday Pot Chili with Beef & Beans

Ingredients

• 2 pounds lean ground beef
• 1 medium onion (diced)
• 1 jalapeño (seeded and finely diced)
• 4 cloves garlic (minced)
• 2¾ tablespoons chili powder (divided, or to taste)
• 1¼ teaspoons cumin
• 1 green bell pepper (seeded and diced)
• 14.5 ounces crushed tomatoes (1 can)
• 19 ounces canned red kidney beans (drained and rinsed)
• 14.5 ounces canned diced tomatoes (with juices)
• 1¾ cups beef broth
• 1 cup beer (a lager or amber ale works beautifully)
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional, but recommended for a subtle sweetness)
• Salt and freshly cracked black pepper to taste

Instructions

1. 1

   In a large bowl, toss your ground beef with 1¾ tablespoons of the chili powder, making sure every bit of that meat gets coated in that gorgeous spice. This little step makes such a difference in the depth of flavor.

2. 2

   Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned ground beef along with the diced onion, jalapeño, and minced garlic. Cook, breaking up the meat as you go, until the beef is browned and the onions have softened — about 8 to 10 minutes. Carefully drain off any excess fat.

3. 3

   Add the diced green bell pepper, crushed tomatoes, diced tomatoes with their juices, drained kidney beans, beef broth, beer, tomato paste, remaining 1 tablespoon of chili powder, cumin, and brown sugar if using. Give everything a good stir and season generously with salt and black pepper.

4. 4

   Bring the pot up to a gentle boil, then reduce the heat to low and let it simmer uncovered for 50 to 65 minutes, stirring occasionally, until the chili thickens to your perfect consistency. The longer it simmers, the cozier it gets.

5. 5

   Ladle into big bowls and pile on your favorite toppings — shredded cheddar cheese, sliced green onions, a dollop of sour cream, fresh cilantro, or crunchy tortilla strips. There are no wrong answers here.