It’s true ~ I hate chili. Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it. It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!
The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor. I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.
You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.
I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.
Chili That Even a Chili Hater Will Love
2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired
Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.
Reduce heat and simmer 3 hours or until thickened.
Garnish with sour cream and cheese if desired.