I cooked this batch of Chili at the beach, meaning to post before we left but just never had a chance.
We are home. Lily is back in school and is so happy.
It has cooled off here tremendously, reminding me of Fall and hoping it will last.
This recipe is based upon the chili my Mom use to make for us growing up. She is a wonderful cook. The Key ingredient in here is BEER! You can download recipe HERE!
YOU WILL NEED…
1.25-1.50 LBS. Ground Turkey or Ground Beef
1 30 OZ Can of Kidney Beans
1 30 OZ Can of Tomato Sauce
2-3 Tablespoons of Tomato Paste
2 Tablespoons of Olive Oil
1/4 Teaspoon Red Cayenne Pepper
1/4 General All Purpose Seasoning
1/4 Kosher Sea Salt
1 Can of Beer
1/2-3/4 Cup of Brown Sugar
Brown the olive oil and seasonings in the pan.
Add in meat. Cover and brown till cooked through.
Add in your brown sugar and beer. Cook uncovered, for a bit to cook off some of the extra liquid.
Add in (drained and rinsed) kidney beans, tomato sauce, and tomato paste.
Cover and Cook for about 30 minutes, stirring occasionally until chili thickens to your liking.
My Side Notes…
I prefer to use canned domestic beer. Not sure why it is just my preference.
I used Turkey bc it has less fat but ground beef is really yummy too.
I cover the meat in the browning stage, it seems to make it cooked more evenly.
With turkey the fat content is so low, you might need to add in about 1/4 cup of water when browning.
Make sure you drain and rinse your kidney beans.
You can tweak the amount of sugar you use to your liking…I prefer mine a little on the sweeter side.
Great toppings for chili are shredded cheese, sour cream, oyster crackers and/or onions.
Do you have a favorite recipe we should try for the fall? Send it to us and if we like it we will post it 😉