Fiancé Chili
From The Kitchy Kitchen [1]
Ingredients
- 2 cups chopped yellow onion
2 tablespoons olive oil (or bacon grease)
2 cloves minced garlic
2 pounds ground beef or bison
1/4 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot sauce (I used Tapatío)
1 teaspoon basil
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
Up to 4 jalapeño peppers, chopped (with seeds)
10-12 ounces sliced white mushrooms
2 (15-ounce) cans kidney beans
1 (15-ounce) can black beans
2 (28-ounce) cans diced, roasted tomatoes
1 (6-ounce) can tomato paste
1 tablespoon worcestershire sauce
4 cubes beef bouillon
1 cup beer
- Garnishes
Grated cheddar
Bacon
Green onions
Cilantro
Sour cream
Directions
- In a large pot or slow-cooker, sauté the onions in 2 tablespoons olive oil or bacon grease (use crispy bacon later to sprinkle on top) over medium high heat, adding in garlic when translucent. Then add in ground meat and cook until evenly browned (you may have to do this in batches so you don’t overcrowd the meat). Add the spices, stirring to combine. Once the mixture smells fragrant, turn down the heat to medium, and add the peppers and mushrooms, cooking for about 5 minutes, or until softened.
- Add the beans, tomatoes, tomato paste, and other remaining ingredients. Stir to combine, then cover, turn down to low, and simmer over low heat for as long as possible, stirring occasionally.
- After 2 hours, taste, and adjust spicing if necessary. Simmer for as long as possible.
Information
- Category
- Chili, Main Dishes
- Cuisine
- North American
- Yield
- Serves 6-8