I made this Tuesday night. What?! The Eagles didn’t play Tuesday! My family and I are actually huge baseball fans, or should I write Phans (next year Phillies!). So we are enjoying the MLB playoffs.
This is a hearty chili with deep flavor and warm spices. It tastes great the night you make it, but even better as leftovers. So, yea, we will reheat it for the Eagles game.
3 tbs. olive oil
2 medium yellow onions, coarsely chopped
1 lb. hot sausage (I buy patties so I don’t have to remove any casings)
1 lb. lean gr. beef
2 bottles beer (I like a lager – I use Dos Equis)
1 can (28 oz.) plum tomatoes with juices
3 tbs. chili powder
2 tsps. cumin seed
1/2 tsp. gr. cumin
1 tbs. dried oregano
1/2 tsp. ginger
1 tsp. kosher salt
1/4 tsp. gr. allspice
1 cup water
2 – 15 oz. cans kidney beans, drained and rinsed, light or dark
6 large garlic cloves minced
garnish: sour cream, grated cheddar cheese, hot sauce, avocado, lime
I like to prep first so – get the dried spices together in a small bowl. Mince the garlic and chop the onion.
Peel the onion. Cut it in half length wise, end-to-end. This makes it easier to cut because it will be flat and it will not move. Make cuts along the length of the onion half as shown above.
Next cut it in half horizontally as shown above. Then slice across the onion creating a rough chop.
Add the sausage and beef, breaking up with a wooden spoon, and cook until no longer pink, about 8 minutes.
Add the minced garlic and cook another minute.
Turn heat to low and add beer, tomatoes (crushed with your hands) and juices, water and spices. Stir to combine. Cover and simmer for a good hour to an hour and a half.
Add the beans and cook for another 20 mins.
Serve with all, none, or some of the garnishes listed above.
Plays well with others: This keeps well in the fridge for about 5 days. Serve in a bowl, over White Sweet Potato Oven Fries, over your favorite hot dogs…you get the picture.