Easy Homemade Thick and Hearty Beer Chili

What an awesome fall recipe! Perfect for Oktoberfest also. You don't have to use beer if you don't want to, but if you do, I would recommend a lager, stout, or honey beer. My honey cornbread recipe goes great as a side to this recipe also. This is what you'll need to make about 8 servings:

Photo byGreg Dupree

Ingredients:

• 2 pounds lean ground beef, chicken, or turkey
• 1 onion diced
• 1 jalapeño seeded and finely diced, optional
• 4 cloves garlic minced
• 2 1/2 tablespoons chili powder
• 3 tablespoons cumin
• 1 green bell pepper seeded and diced
• 1, 14.5 ounce can of crushed tomatoes
• 19 ounces canned red kidney beans drained & rinsed
• 1, 4 oz can diced green chilies (mild or hot)
• 1, 14.5 ounce can of diced tomatoes with juice
• 1 cup beef broth
• 1 can beer
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar optional
• Salt and black pepper to taste
• 2 Tbl cocoa powder, optional

In a big pot, cook the ground beef along with onion, jalapeno, and garlic until browned. Drain off any excess fat.

Stir in the rest of the ingredients and bring the mixture to a boil. Lower the heat and let it simmer uncovered for 45 to 60 minutes, or until the chili thickens to your preference. Top with your favorite add-ons and enjoy with a side of cornbread!

Optional toppings: sour cream, red or green onion, cheese, jalapenos, cilantro, avocado & lime wedges, tortilla chips

*Notes:
You are welcome to replace the beer for more beef stock.

This dish stores in the fridge for up 5 days and in the freezer for up to 6 months

Feel free to spice it up or make it as mild as you'd like!