Homemade Chili, Dianne’s Style
Chili3 pounds Ground Beef Chuck
1 large Sweet Onion, chopped
1 large Green Bell Pepper, chopped
4 cloves Garlic, finely chopped
Olive Oil for sautéing
Kosher Salt
1/4 cup Chili Powder
1 tablespoon ground Cumin
2 teaspoons Paprika
2 teaspoons dried Oregano
2 tablespoons Tomato Paste
1 12-ounce bottle Amber Beer
1 28-ounce can Tomato Purée
2 15-ounce cans Black Beans, drained and rinsed
2 12-oz cans Pinto Beans, drained and rinsed
2 large cans Baked Beans
1 tablespoon Hot Sauce, optional
Shredded Cheddar Cheese, sliced Scallions and/or Sour Cream for topping, optional
     Cook meat in a large skillet until done. Sauté onion, bell pepper and garlic and add to meat. Add 1 teaspoon of salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano, tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the tomato purée and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes. Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with cheese, scallions and/or sour cream.