Spicy Sausage and Beef Beer Chili
Recipe created by Chef Teresa Ramos
2 large Bloom Fresh Onions, chopped
bunch of Bloom Fresh Cilantro
3 tablespoons of olive oil
1 pound of ground beef
1 pound of ground sausage (if you don’t eat pork just use 2 pounds of ground beef)
1 red bell pepper, diced
2 cans of fire roasted crushed tomatoes
2 15 ounce cans of kidney beans
1 bottle of corona
1/3 cup chili powder
1 tablespoon ground cumin
1/4 cup Worcestershire sauce
3 tablespoons red pepper flakes (optional, if you love that spice!)
sliced jalapeno for garnish
- In a large pot add olive oil over medium heat. Once the oil is nice and hot, add the onions and peppers and sauté until soft. Add garlic and sauté until fragrant. Stir in beef and sausage to brown. Next comes the flavor! Season with fresh ground black pepper, chili powder Worcestershire sauce and cumin.
- Cook for about 3 minutes.
- Crack open that beer and add the whole bottle (trust me here!) use the beer as you would a wine to deglaze and bring up all the browned bits from the bottom. Bring to a simmer and allow beer to cook off by half. Next add canned tomato and beans. Add the cilantro. This is unconventional, i know, but really brightens up the Chili and adds a flavor profile that will set your chili apart from others! Now let it simmer on low for the next 3 hours. Remember to stir occasionally so it doesn’t stick, you can add water or beef stock if you like your consistency a little looser.
- Chili is best the next day, so either make ahead or make enough to enjoy over the next few days! Serve the chili piping hot topped with cheddar cheese, fresh jalapeño slices and sour cream. I used to always make corn bread with my chili but found it to be a little heavy, I now toast corn or flour tortillas and cut them into little triangles for dipping.