This homemade chili is hearty and rich - it's the perfect comfort food for a cold winter night. Serve with sour cream, cheddar cheese, and scallions for the ultimate win!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 8 servings
- 2 1/2 lb beef
- 1/2 Vidalia onion
- 1/2 red bell pepper
- 3 garlic cloves
- 16 ounces of mild salsa
- 1 tbsp tomato paste
- 1 16 ounce can dark red kidney beans
- 15 ounces tomato sauce
- 2 16 ounce cans of chili beans kidney beans mild chili sauce
- 14.5 ounce petite diced canned tomatoes
- 1 bottle of beer preferably dark beer
- 1/2 Tsp granulated garlic
- 1/2 Tsp paprika
- 1/2 Tsp cumin
- 1 tsp chili powder
- 1/2 Tsp Kashmiri chili
- Salt and pepper to taste
In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
Add the beef, and cook until browned, stirring occasionally.
Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
Stir in the fresh garlic and tomato paste.
Add the beer and cook for an additional minute.
Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
Let it come to a boil then reduce to medium low heat.
Cook for 1 hour or until the beef is fork tender.
Check for seasoning and add salt if needed.
Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!
Calories: 551kcal | Carbohydrates: 36g | Protein: 35g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 1337mg | Potassium: 1418mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1055IU | Vitamin C: 22.7mg | Calcium: 108mg | Iron: 7.3mg