Now that fall is here, I’m ready for some chili on the weekend during the game. I mean, it’s cooled down to 70, y’all, bbbrrrr! This chili has a kick, so you can take one of the jalapenos out if you prefer a milder flavor. It also calls for Chugwater Chili mix, which is made in Chugwater, Wyoming. We’re talking wild, wild west, folks. (Not an affiliate link, just wanted to share the awesome!) If you can’t get your hands on this seasoning, you can probably use something else with pretty good results.
- 2 lb. ground chuck
- 1 red onion diced
- 1 yellow bell pepper seeded and diced
- 1 red bell pepper sedded and diced
- 2 jalapenos seeded and diced
- 2 cans tomatoes and green chili drained
- 2 tbsp. Chugwater Chili
- 2 tsp. paprika
- 1 tsp. cumin
- 28 oz. tomato sauce
- 12 oz. beer
- salt & pepper
Brown ground chuck, onion, peppers and jalapeno for about 10 minutes.
Add drained tomatoes and cook until most of the liquid is gone.
Add salt, pepper, paprika, cumin and Chugwater Chili and cook for another two minutes.
Add tomato sauce and beer. Bring to a low boil then turn down the heat, cover and simmer for at least 30 minutes. An hour is better.
Serve with rice or Fritos and top with grated cheese, sour cream, green onion, etc.