Ingredients
Method
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 ½ of the beers to the meat. Drink the other ½ beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Bring to a simmer and reduce for 30-45 minutes.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
Be sure the chili has been cooled to at least room temperature by chilling it in an ice bath. Store in freezer-safe containers removing as much air as possible to prevent freezer burn.
I reheat chili in a small saucepan over medium-high heat. If a stove is not available, reheat the chili in the microwave in a microwave-safe container on 50% heat for 1 minute, stirring halfway through and heating until reaching the desired temperature.
Crock-pot instructions:
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 ½ of the beers to the meat. Drink the other ½ beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Transfer to a slow cooker / crock-pot and cook on low for 4-6 hours or high for 2-3.
- Adjust the seasoning before serving.
