There are two types of people in this world–those that love chili and those that don’t. Sam is, sadly, the latter. When he saw I had made chili for dinner, I think I heard him actually scream in disgust. There has never been a more divisive food. When friends tell me they put noodles in their chili, my jaw drops. So gross! And then there’s the Cincinnati variety with cinnamon and mostly beef over noodles, and what appears to be a bunch of separate items. But why?
Then there is my drunken chili. I’ve always had it the same way–and my secret is simple. I use Italian Sausage and beef. My grandpa always makes it this way, and he uses black beans and kidney beans, so that’s how I do things! He uses red wine, but I like to use beer with pork and beef. It made my chili a little more complex and interesting. This is the best comfort food I can offer now that fall’s coming. Let’s celebrate with some delicious Drunken Chili.
This recipe starts where all good ones start. With sauteed onions and garlic. Start by chopping your onion, bell pepper, and garlic. Get your dutch oven nice and hot and drizzle with some olive oil. Add your onions, pepper and garlic to the pan and get the onions nice and soft.
Add the sausage and beef, chopping it up as it cooks, and making sure you cook it until there’s no remaining pink. Drain the pan carefully into a grease jar. Put the pot back on the heat and add the spices, stirring to incorporate. Pour in the beer and let it cook down slightly for just 30 seconds. Then add the beans, crushed tomatoes, diced tomatoes, and water. Bring to a boil and then simmer for 20 minutes with the lid off.
Top with cheese and cilantro if desired. What’s your favorite way to eat chili?
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 lb ground Italian Sausage
- 1 lb lean ground beef
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsp salt
- one 12 ounce bottle of beer (lager or similar)
- 1 15 ounce can black beans, drained and rinsed
- 2 15 ounce cans pinto beans, drained and rinsed
- 1 15 ounce can of crushed tomatoes
- 1 15 ounce can of diced tomatoes
- ½ cup water
- cheese and cilantro for topping (optional)
- In a large dutch oven over medium heat, add the olive oil. Add the onion, bell pepper and garlic. Saute stirring frequently until the onion is translucent, about five minutes. Add the pork and ground beef, chopping the meat up with the spatula. Cook, stirring frequently until all the meat is cooked and no pink remains, about seven minutes. Drain off the fat into a grease jar. Return the pan to the heat.
- Add the chili powder, cumin, oregano, paprika, garlic powder, and salt, stirring. Add the beer and let it reduce for about 30 seconds. Add the drained, rinsed beans, crushed and diced tomatoes , and water. Stir to combine. Bring to a boil and then lower to a simmer. Cook with the lid off for 20 minutes. Serve hot.