Game Day Chili
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil6 cloves
Garlic (finely chopped)2 large
Onion (chopped)2 tbsps
Tomato Paste6 tbsps
Chile (powder)2 cups
Chicken Stock2 tbsps
Red Hot Sauce (such as tabasco)Directions:
1
Watch how to make this recipe
2
In a large Dutch oven, heat the oil over medium-high heat
3
When the oil is hot, add the ground meat
4
Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes
5
Season with salt and pepper
6
Reduce the heat to medium
7
Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes
8
Make a space in the pan and drop in the tomato paste
9
Let toast for 1 minute and then stir into the meat
10
Sprinkle on the chile powder
11
Cook and stir until fragrant, about 2 minutes
12
Pour in the beer and cook until almost reduced away, about 4 minutes
13
Pour in the tomatoes and stock and season with the red and green hot sauce
14
Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours
15
Serve in bowls with the remaining scallions and suggested toppings