I wonder how many chili recipes I have in my collection. It's like chicken or meatloaf—so many options and possibilities. I worked up this version last night, building off one of my many recipes. Add some crushed tortilla chips and grated cheddar cheese for a nice finishing touch.
Olive oil
1 lb. lean ground beef
1 ½ cup chopped onion
½ cups chopped bell pepper
3-4 cloves garlic, minced
2 (8 oz.) cans tomato sauce
6 oz. tomato paste
1 bottle dark Mexican beer
2 cans beans, drained (I used kidney and black beans)
1 ½ tablespoons chili powder
1 ½ teaspoon hot pepper sauce
½ teaspoon cayenne pepper
1. Heat a bit of olive oil in a large pot over medium heat. Add onions, bell pepper, and garlic. Sauté for about 5 minutes. Add ground beef and half of the salt; cook until beef is browned. Drain off any excess fat. Add remaining ingredients.
2. Lower heat, and simmer for 1 hour, stirring occasionally.
