If you regularly read the blog you know it’s fall and football season. If you’re a human in the north-western hemisphere you also know this. SO it was only a matter of time before I shared my new favorite chili recipe courtesy of my friend Amanda at CanIEatNow.com. If you’re still not sold: there’s beer in it. Done and done.
Tailgate Chili
INGREDIENTS:
- 1 1/2 lb stew meat, cut into cubes approximately 1 1/2 inch.
- 1 1/2 lb ground beef (85%)
- 1 1/2 cup Sierra Nevada Pale Ale
- 2 (16 oz.) cans Bush’s chili beans (do not drain)
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (28 oz.) can petite diced tomatoes (do not drain)
- 2 1/2 TBSP chili powder
- 1 TBSP ground cumin
- 1 tsp onion powder
- 1 /2 tsp paprika
- 1 tsp dried parsley
- 1 tsp cayenne pepper
- 3 TBSP masa
- Salt & Pepper (for seasoning the meat)
INSTRUCTIONS:
- Remove your meats from the fridge and let them get to room temperature.
- Season your stew meat well with salt and pepper.
- Place a large pan (stay away from the non stick kind if possible), and turn the stove on med/high. Wait until the pan is nice and hot.
- Add about 1/2 of your meat to the pan. After 3-4 minutes begin to flip each piece of meat over. The meat should be nicely seared. Cook for an additional 3 minutes on the other side. Add to crock pot.
- Repeat steps 3 & 4 with second batch of meat.
- Add your ground meat to the same large pan and brown. Add to crock pot.
- Pour your ale into the pan. Using a large wooden spoon scrape up the bits on the bottom of the pan. There is a ton of flavor packed in there and we want to use it all! Once completed, add the ale to the crock pot.
- Add all remaining ingredients (chili beans through masa) to crock pot. Stir to combine.
- Cook on low for 8 hours.
- Top your chili with your favorite toppings! Sour cream, pickled jalapeno slices, fresh cilantro, jack cheese & red onion, etc.. Enjoy!