Fall is here. Leaves are turning. And friends are near. Time for a homey and comfy recipe like Beer Chili, a meaty and spicy concoction, rounded out with beer, masa and sausage.
2 Tb. olive oil
1 lb. sirloin, diced (or ground beef)
1 lb. ground sausage
3 Tb. masa, (corn flour)
2 Tb. ancho chile powder
½ tsp. cayenne, optional
1 ½ Tb. cumin
1 Tb. dried oregano
1 large onion, small dice
1 red pepper, small dice
¾ cup minced carrot
3-4 garlic cloves, minced
1 ½ tsp. salt
1-2 Tb. brown sugar
2- 28 oz. cans crushed or pureed tomatoes
2 -14 oz. cans kidney or pinto beans, drained
1 bottle of mild flavored beer
*Shredded cheese, sour cream and green onions to top the chili
Heat the oil over medium-high heat. Add the onions, peppers, carrots and garlic and sauté for 5 minutes.
Next add the ground beef and sausage and cook until brown—8-10 minutes—breaking up all the meat clumps.
Add the masa, chile powder, cumin and oregano, cook another 3 minutes stirring regularly. Add the salt, sugar, tomatoes, beans, ¾ of the beer and scrape the bottom to deglaze.
Reduce and cook at least another 30 minutes—partially covered—until flavors are well combined and the chili has thickened. Stir occasionally.
Add a couple dashes of cayenne pepper for extra heat. Serve with favorite toppings and tortilla chips or cornbread!
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
Recipe provided by A Spicy Perspective