The perfect recipe for cooler evenings……and our traditional Halloween night dinner. We love this chili so much, and the great part is, you probably have the ingredients in your pantry and fridge. Serve it with crunchy tortilla chips, or steaming cornbread. The leftovers are even better the next day!Print
Leora’s Beef Chili
Hearty chili that is perfectly spiced.
2 tablespoons olive oil
1 pound ground beef
1 pound spicy sausage
2 large onions, diced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon cumin
1 ½ teaspoons red pepper flakes
2 teaspoon dried oregano
1 can rotel tomatoes
1 28 oz can crushed tomatoes
1 small can tomato paste
2 cups beef broth
½ bottle Fat Tire Beer
2 cans dark red kidney beans, rinsed and drained
2 tablespoons masa harina
4 tablespoons water
Monterey Jack cheese, grated
2 fresh jalapenos, thinly sliced
In a large dutch oven, heat olive oil over medium heat. Add the ground beef and sausage, and saute
until browned and almost cooked through. Drain most of the fat. Add the onions and continue cooking
over medium heat until they are soft and translucent. Add the garlic and salt, and cook until fragrant.
Stir in the cayenne, chili powder, cumin, red pepper flakes, and oregano; and work them into the
meat/onion mixture. The pour in the rotel tomatoes, crushed tomatoes, tomato paste, beef broth, and
beer. Bring to a boil, then reduce to a simmer for about 30 minutes. Add the beans, and continue to
simmer for another 10 minutes until heated through. Meanwhile, whisk the masa harina into the water
until a smooth paste forms. Slowly stir into the chili and let it simmer over low heat for 15 minutes.
Serve with tortilla chips, cheese, sour cream jalapenos, and fresh cilantro.