My Husband Made Chili Today
There’s nothing quite like a hearty bowl of chili, especially when it’s made with love and care. Today, my husband whipped up his signature chili recipe, and it’s a flavor bomb with the perfect mix of spices, meats, and vegetables. This My Husband Made Chili Today recipe is the ultimate comfort food, packed with ground beef, sausage, peppers, and a unique twist with Reds Apple Ale. It’s a chili that’ll warm your soul, satisfy your cravings, and impress anyone who tries it. Whether you’re enjoying it on a chilly day or serving it at a family gathering, this chili is bound to be a hit.
Yield: 4
Materials
- 2 pounds of ground beef
- 1 pound of breakfast sausage all meat browned and drained
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small onion diced
- 1 jalapeño diced
- 2 stalks of celery diced
- 2 cups beef broth
- 1 can mild chili beans
- 1 can light red kidney beans
- 1 can petite diced tomatoes
- 4 teaspoons minced garlic
- 6 ounces tomato paste
- 1 cup Reds Apple Ale beer optional
- 1 generous squeeze of ketchup
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 2 teaspoons cayenne pepper
- 1/2 cup chili powder
- Olive oil for sautéing vegetables
Instructions
- Brown the Meats: Begin by browning 2 pounds of ground beef and 1 pound of breakfast sausage in a large skillet over medium heat. Break the meats apart with a spatula as they cook, ensuring they are evenly browned. Once fully cooked, drain any excess grease and set the meats aside.
- Sauté the Veggies: In a large pot, heat a drizzle of olive oil over medium heat. Add in the diced green bell pepper, red bell pepper, onion, jalapeño, and celery. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and become fragrant.
- Add the Meat and Garlic: Once the vegetables are softened, add the browned ground beef and sausage back into the pot. Stir in 4 teaspoons of minced garlic, cooking for another 2 minutes to let the flavors meld.
- Incorporate the Liquids and Seasonings: Pour in the 2 cups of beef broth, 1 can of mild chili beans, 1 can of light red kidney beans, 1 can of petite diced tomatoes, and 6 ounces of tomato paste. Mix well to combine.
- If you’re using the Reds Apple Ale, pour in 1 cup at this stage for a subtle hint of sweetness and complexity. For an extra burst of flavor, squeeze a generous amount of ketchup into the pot.
- Season the Chili: Add the 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of cumin, 1/2 teaspoon of oregano, 2 teaspoons of cayenne pepper, and 1/2 cup of chili powder. Stir everything together until well combined, and bring the chili to a simmer.
- Simmer and Cook: Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes, but preferably up to an hour. Stir occasionally to ensure nothing sticks to the bottom. The longer it simmers, the better the flavors will develop.
- Taste and Adjust: Before serving, taste the chili and adjust the seasonings as necessary. You might want to add more salt, chili powder, or even a splash of hot sauce if you like your chili extra spicy.
- Serve: Once the chili has thickened and all the flavors have melded together, remove it from the heat. Serve hot, and enjoy!