Black Beard Chili
1 lb. ground beef
1 large onion, chopped (1.5 cups)
3 stalks celery, sliced
1 green or red pepper, chopped
1 jalapeno, minced
6 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes, undrained
1 can Rotel tomatoes, undrained
2 cans (15 oz each) black beans with chilis and cumin, drained
2 cans Great Northern beans, drained
1 can (12 oz) Lager-style beer
1 tblsp hot pepper sauce
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1/2 tsp paprika
1 tblsp dry parsley
Brown ground beef. In same pot, add onion, celery, garlic and jalapeno. Cook for 3-4 minuted, or until onion is tender, stirring occasionally. Add remaining ingredients. Bring to a boil over high heat, stirring occasionally. Cover. Reduce heat to low. Simmer for 50-60 minutes, or until chili is thickened, stirring occasionally.
Great toppings to serve with the chili:
Sour cream, shredded cheddar cheese, sliced green onions
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