Scott’s Simple Homemade Chili Recipe
Learn how to make this simple homemade chili recipe with an India Pale Ale for a hearty winter dinner idea.
During the cold winter months there’s nothing like a huge bowl of chili to warm you up! So I thought I’d share my boyfriend, Scott’s, homemade chili recipe. It’s easy to make and tastes delicious even leftover the next day!
Scott’s Simple Chili Recipe
- 2 1/2 pounds ground beef
- 2-3 16oz. cans stewed or diced tomatoes
- 1 16 oz. can tomato paste
- 4-5 16 oz. cans of dark red kidney beans (Alternately you can mix light red and dark red kidney beans or use black beans as a healthier alternative.)
- 1-2 medium to large onions (white or yellow), diced
- 2 jalapeno peppers, seeds removed and diced finely
- 1 or 2 sweet bell peppers – yellow, orange, or red, diced
- 2 cloves of garlic, minced
- 1 package regular chili seasoning – Scott uses Kroger or McCormick brand but says you can use almost any brand as long as you choose one with the fewest ingredients which means less fillers and preservatives
- 1/2 bottle of good beer – Scott chose to Star Hill Brewery’s Northern Lights India Pale Ale for this batch (optional, but always recommended)
- Cook the ground beef until brown and cooked through. Drain.
- Combine cooked beef in a large pot with other ingredients, only draining two of the three cans of stewed/diced tomatoes.
- Cook over med-high heat uncovered until the chili reaches a semi-boil.
- Reduce the heat to low, cover and simmer, stirring frequently for 2-3 hours
- For extra heat, add more jalapenos, habanero chili peppers or ground cayenne pepper to suit.
- To serve, top with your choice of garnish such as chives, salsa, sour cream, shredded cheese, tortilla chips, or whatever you like best on your chili!
Like this recipe? Then be sure to try Scott’s recipe for Seared Sashami Tuna and Sauteed Shrimp in an Orange-Soy-Ginger Reduction Sauce with a side of Asparagus. It also includes the addition of tasty beer and a bit of wine in the recipe – though optional, of course.
Using your own produce from your vegetable garden for your homemade chili? Then save the seeds for next year’s planting! Simply keep the seeds you remove from your peppers and dry on a paper towel. Then store them in my Printable Seed Packets! You’ll find printable seeds packets for cucumber/squash, tomato, parsley/herbs, red pepper, and a radish. But you can put anything you like inside as there’s a spot on each packet to write what’s inside! Plus there are five different sticker designs – including the fun pepper stickers on Cody and Scott’s noses – and red pepper gift wrap for gardening related gifts!
Hello and welcome…
January 22, 2012 at 4:28 am
Love this recipe…secret ingredient: beer! Nice one!
Hm…I love corn in mine. I often do a half-ground beef, half-texmex tofu chili. I put in about a 1/4 cup of ketchup for the “je ne sais qois”…ya, then mainly just with tortilla chips on the side. Oh and beer, of course.
Rebecca D. Dillon
January 22, 2012 at 4:53 am
I like corn in mine as well. But Scott was making dinner for the family so I let him do his thing! The beer definitely makes for a more interesting flavor! We ate ours tonight with cheese and cheese nips. 🙂 I love sour cream too but didn’t have any one hand. Never tried tofu for half. May have to give it a go!
Stubborn Dog Artwork
January 22, 2012 at 7:09 pm
We like to experiment with chili recipes too. This looks really good… I might have to make some this week for the cold weather!
Sweet Fix @ Maria Corcuera
January 22, 2012 at 8:53 pm
Mmmmhh that recipe looks amazing!!! I’ll try it sometime for sure 🙂
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