Game Day Beef Chili
Rich and hearty beef chili
Ingredients
- 3 Tbsp olive oil
- 3 lbs ground beef use grass fed if you can
- salt and pepper
- 6 cloves garlic, minced
- 2 large yellow onions, chopped
- 2 bunches scallions, chopped reserve some for topping
- 2 Tbsp tomato paste
- 6 Tbsp chili powder
- 1 12 oz bottle of beer
- 1 28 oz can of crushed tomatoes
- 1 28 oz can of fire roasted diced tomatoes
- 2 cups chicken or beef stock
- 2 Tbsp Red Tabasco Sauce
- 2 Tbsp Green Tabasco Sauce
Toppings
- cilantro
- sliced jalepeno or serano pepper
- full fat greek yogurt, or sour cream
- sliced avacado
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.
Notes
This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!