Sunday Slow-Simmered Beef & Bean Chili

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 ground 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 their juices
• 1¾ cups beef broth
• 1 cup your favorite amber beer
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional, but recommended)
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   In a large bowl, toss the ground beef with 1½ tablespoons of the chili powder, using your hands to coat it evenly — this little step builds so much flavor right from the start.

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 garlic. Cook, breaking up the meat as you go, until the beef is nicely browned and the onion has softened, about 8–10 minutes. Carefully drain off any excess fat.

3. 3

   Add the green bell pepper, crushed tomatoes, diced tomatoes with their juices, kidney beans, beef broth, beer, tomato paste, brown sugar (if using), remaining 1¼ tablespoons of chili powder, cumin, and a generous pinch of salt and pepper. Give everything a good stir.

4. 4

   Bring the pot to a boil over medium-high heat, then reduce the heat to low and let the chili simmer uncovered for 50–65 minutes, stirring occasionally, until it has thickened to your perfect, spoonable consistency.

5. 5

   Taste and adjust seasoning as needed. Ladle into bowls and pile on all your favorite toppings — shredded cheddar, sliced green onions, a dollop of sour cream, fresh cilantro, or crunchy tortilla chips. The more, the cozier!