By Beth Bower
1-1/2 lbs. Ground meat, lean and fat mixed
1/2 Onion, chopped
2 T. Canola oil
1 c. Carrot, chopped
1 c. Celery, chopped
1 c. Red pepper, chopped
1 can Diced tomatoes, drained, 14 oz.
2-3 T. Chili mix spices
1 can Black Beans, 14 oz.
1 can Light Red Kidney beans, 14 oz.
1 can Pinto beans, 14 oz.
1 c. Beef broth
1 lg. can Tomato sauce, about 4 cups
1 c. Beer or red wine
1 T. Flat leaf parsley, chopped
Salt and pepper to taste
1 sm. Jalapeno or more to taste, seeded and minced, optional
1/2 jar Salsa, optional
Add-ins: Shredded cheese, corn chips, crackers, rice, cornbread
In a large skillet or soup pot, heat oil. When hot but not smoking, add onion and lightly sauté until onion has softened but not browned, about 5 minutes. Add ground meat to onion, break apart. Add carrots and continue browning and stirring until carrots are slightly soft, about 4-5 minutes. Add chopped celery, red pepper and jalapeno (if using). Continue cooking until pepper is soft but not mushy. Drain in colander. Return to pan over medium heat and add chili mix spices. Stir to incorporate. Add beans and tomatoes and stir. Slowly stir in beef broth and tomato sauce. Once mixed, carefully add beer (it foams up) and stir. Bring just to a boil and reduce heat to low, add parsley, salt and pepper and simmer for 20-30 minutes. If using add salsa and continue simmering, partially covered, for at least an hour until flavors are melded and vegetables are tender. Best served the next day. Serve hot with any add-in or on top of hot dogs or baked potatoes.
Serves 4-6
Midwest Beerfest
