As much as I love this dish, I love this picture. It has made me consider to put chili on my regular cooking list now.
My worry of turning chili into a regular beef sauce has gone, because what makes this chili so different is I put cocoa powder, lime juice and most importantly beer. Yes, a whole bottle of good lager which I can’t come up with a substitute.
Ingredients (serves 4-6):
2 tablespoons olive oil
1 1/2 pounds ground beef
1 large onion, diced
5 garlic cloves, finely diced
2 carrots, peeled and diced
1 celery stalk, diced
1 red pepper, diced
1-2 jalapeños, seeded, finely diced
Salt and pepper for season
1 bottle of dark beer
1 can whole or diced tomato
3 tablespoons chili powder
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons cocoa powder
1 can red kidney bean
1 cup frozen corn kernel
Juice from 2 limes
Grated cheddar cheese, diced red onion and cubed avocado for garnish
Brown beef in a large skillet in 1 tablespoon olive oil until no longer pink. Set aside. Add another tablespoon olive oil to skillet and sautee onion and garlic until fragrant but not browned.
Add carrot, celery and red pepper, cook for 2 minutes until soft. Add jalapeño and sautee for 5 minutes. Return beef to pan and heat through, season with salt and pepper.
Add beer and scrape up any brown bits from bottom of the skillet.
Add tomato, chili powder, paprika, cumin and cocoa powder. Bring to a boil, then reduce the heat to low, cover and simmer for 2 hours.
Gently mix in kidney bean, corn and lime juice. Simmer for another 30 minutes.
Garnish with cheddar cheese, red onion and avocado. Serve with cornbread, tortilla chips or rice.