Easy Beef Chili

We love to cook soups, stews, and chili in the winter. I have a meatless chili that my husband and I have enjoyed for years. Last winter, my boys wanted to eat chili, but weren’t interested in all those veggies. Here’s what we came up with. I got the basics from The Pioneer Woman, and then we added our own spin.

Ingredients

  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • Two 14.5-oz cans crushed tomatoes
  • One 8-oz can tomato sauce
  • 2/3 cup Guinness beer
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Tobasco sauce (could use cayenne pepper)
  • One 15-oz can kidney beans, drained and rinsed
  • One 15-oz can black beans, drained and rinsed

Toppings

  • Shredded cheddar
  • Tortilla chips
  • Lime wedges
  • Sour cream

Directions

I used a big dutch oven to cook this. Put in the ground beef, onion, and garlic; cook over medium heat until browned. Drain off excess fat, then add the crushed tomatoes, tomato sauce, Guinness, and spices. Cover, reduce heat to low. Simmer for an hour, stirring occasionally. If the chili looks too think, you can add water. Finally, add the beans and simmer another 30 minutes. Serve in individual bowls, topped with any desired toppings. Delicious with corn bread or beer bread.

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