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Prep time: 15 min
Cook time: 2 hours
Servings: 8
Top the chili with your favorite toppings such as cheddar cheese, sour cream and cilantro, or red onions.
Ingredients
2 tbsp olive oil
900 gram ground beef
1 tbsp chili powder
1 tbsp brown sugar
1 tsp ground cumin
1 tsp salt and pepper
1 tsp smoked paprika
1 tbsp oregano
1 tbsp mexican season
150 gram onion
17 gram garlic
1 can tomato paste, 170 gram
1 cup bone broth, kettle fire
1 cup dark beer
1 can fire roasted tomato, diced
2 can pinto chili beans
1 can kidney spicy chili beans
10 gram jalapeno
5 gram habanero pepper
salt pepper, to taste
Directions
Heat the olive oil in a large pot on medium heat. add the diced onion and saute until softens.
Add the garlic and saute for another minute. Add the jalapeno and habanero pepper.
Season the ground beef with all the spices and add to the onion and garlic, until browned.
Add the tomato paste, and brown a little bit more, not to much so the paste is not burning.
Add the beef broth, diced tomatoes, beans and beer.
Simmer the chili for 60 minutes, or longer to allow the flavors to combine together.
Top the chili with your favorite toppings such as cheddar cheese, sour cream and cilantro.
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