I thought this would be an appropriate recipe to go with the weather we have had in North Carolina lately – it started last Friday night with heavy snow and low temperatures and continued today with freezing rain that fell on top of the still icy roads. I have been out of work for the past two days and haven’t even started my car since last Friday afternoon. Since I’m someone who really likes to get out of the house, you know that is some pretty bad weather.
Tomorrow I have to go back to work (although the students will still be out), and I pulled some of this chili out of the freezer to take with me for lunch. Usually when I make this chili, it will yield two large servings for Scott and I to enjoy for dinner and three smaller portioned lunches for me to take to work.
When it comes to chili, for a long time I did not have a consistent recipe. It was something that I would play around with and had a different result every time. A few months ago, however, I made the best batch to date and immediately wrote the recipe down. Since that day, it has been my go-to recipe.
My Favorite Chili
- 1 T. olive oil
- 1 lb. lean ground beef
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 T. chili powder
- 1 T. hot Mexican chili powder
- 1 t. black pepper
- 1 t. salt
- 1 12 oz. beer (I use Blue Moon.)
- 2 15 oz. cans chili beans (I use one mild, one medium.)
- 1 15 oz. can crushed tomatoes
Brown the beef, onion, and garlic in the olive oil over medium high heat and then drain:
Then add in the seasonings and stir until fragrant:
Pour in the beer, let it come to a boil, then reduce heat and simmer until the liquid is reduced by half:
Add in the beans and tomatoes and let simmer for at least 30 minutes so the flavors can combine:
Serve plain or with toppings (I like diced red onion and cheddar cheese).