After all that fancy Christmas food I was craving something super basic and reasonably healthy. I had a bottle of Maumee Bay Total Eclipse left from a dinner party in November that I was saving for something like this. The following recipe was adapted from the original both on quantities and ingredients reflecting what I had on hand at the time.
Served with cornbread fresh out of the oven made it a perfect pre New Years Eve dinner… and portioned out into lunches for the next two weeks.
- 1 1/2 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tbsp. tumeric
- 1 tbsp. aleppo pepper powder
- 7 tbsp. chili powder
- 2 pounds ground chuck
- 2 tbsp. olive oil
- 2 large yellow onions, coarsely chopped
- 2 red bell peppers, seeded, cut into 1/2-inch pieces
- 1 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
- 1 28-ounce cans crushed tomatoes with added puree
- 1 15-ounce cans kidney beans, drained
- 1 15-ounce cans great northern beans, drained
- 1 12-ounce bottle dark beer (such as stout)
- Sour cream
- Chopped green onions
- Coarsely grated extra-sharp cheddar cheese
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
- Drain meat and pot then return pot with meat to stove top.
- Heat oil in large skillet over medium-high heat.
- Add onions and sauté until soft then add bell peppers and continue until they become slightly soft but still firm (roughly 15 minutes for this step).
- Add mixture to pot with meat.
- Mix in spices.
- Add crushed tomatoes, beans, and beer.
- Bring chili to low boil, stirring occasionally.
- Reduce heat and simmer 20 minutes, stirring often.
- Season with salt and pepper.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.