Chili

Ingredients

Yield: 6 to 8 servings

• 2 tablespoons olive oil
• Kosher salt
• 1 large yellow onion, finely chopped
• 1 pound 80/20 ground beef
• 1 pound ground chorizo (alternatively, ground mild or hot sausage)
• 8 garlic cloves, finely chopped
• 1 6-ounce can tomato paste
• 3 tablespoons paprika
• 2 teaspoons cayenne powder
• 2 teaspoons chipotle powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 1/2 teaspoon ground cinnamon (optional, to balance out heat)
• 1 12-ounce beer (stout or pilsner)
• 1 14-ounce can diced or crushed tomatoes in juice
• 1 14-ounce can black beans
• 1 14-ounce can pinto beans
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons beef bouillon paste (Better Than Bouillon)

For serving:

• Hot sauce
• Grated sharp cheddar
• Scallions
• Sour cream
• Fritos or tortilla chips

Instructions

1. In a dutch oven over medium heat, add olive oil. Then add onion, season with salt, and stir occasionally until onion is softened.
2. Increase heat to medium-high.
3. Add meat and garlic, season with salt, and break up meat while cooking ~10 minutes.
4. Add tomato paste and spices, stir 1-2 minutes.
5. Add beer and stir. Be sure to scrape the good stuff off the bottom of the dutch oven.
6. Add tomatoes, beans, vinegar, soy sauce, beef bouillon paste, and Worcestershire sauce. Stir until everything is well mixed.
7. Cover and cook on low for 2 hours, stirring occassionally. Best served after allowing to cool and refrigerating overnight, then reheating.

Serve with choice of hot sauce, sharp cheddar, scallions, sour cream, and chips.