Chili is a quintessential game day menu item. Our recipe is simple, has tons of flavor, and fresh veggies. Prep toppings like tortilla chips, sour cream, grated cheese, red onions and avocado so guests can fix their own bowls with all of their favorites.
1/4 cup extra-virgin olive oil
2 small (or one large) onions, diced
4 large garlic cloves, minced
Freshly ground black pepper
2 large carrots, diced
5 celery stalks, diced
2 green bell peppers, diced
1 large red bell pepper, diced
1 large poblano pepper, diced
2 serrano chiles, minced (You can use jalapeños instead. Stem and seed the chiles if you don't like things too spicy)
2 pounds ground beef ( I prefer grass fed, or you could use ground turkey as well)
1/4 cup chili powder
1/2 teaspoon cumin
1 cup dark beer
2 chipotle peppers in adobo, roughly chopped, plus two tablespoons of adobo sauce
2 28-ounce cans diced tomatoes
1 28-ounce can crushed tomatoes
1 14.5 ounce can stewed tomatoes
2 14.5 ounce can red kidney beans, drained and rinsed
1 14.5 ounce can black beans, drained and rinsed
Sour Cream, Grated Cheddar Cheese, Chopped Cilantro for serving
1) Heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook about 3 minutes, until the garlic is fragrant. Season with salt and pepper. Continue to cook onions and garlic until softened, about 5 minutes. Add carrots, celery, peppers and serrano chiles and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
2) Meanwhile, heat a large sauté pan over medium high heat. Add beef and break up with a fork. Add 1/4 cup of the vegetables to the beef to add flavor while cooking. Season beef with salt and pepper. Cook until beef is nicely browned, about 5-7 minutes. With a slotted spoon add the beef to the large pot of vegetables, discard the excess fat.
3) Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add beer and cook until the liquid is reduced by half, scraping up any brown bits from the bottom of the pan. Add chipotle, adobo sauce and tomatoes and bring to a boil. Stir in the beans and transfer the chili to the slow cooker. Simmer on low for 4-5 hours. Serve chili with sour cream, cheese and cilantro.