Chili is one of the best comfort foods around. Although it’s great in winter, to me, chili reminds me so much of fall and football season. This is a great recipe to make when you have a group coming over…it easily doubles or triples, so make as much as you need to feed your hungry crowd.
Chili is so versatile too – you can even do all vegetarian and just use beans, no meat. This is one of those recipes where you can truly make it your own by adapting to the flavors you like.
The result is a spicy, but not too spicy, super hearty chili. And it really takes no time at all! It just needs to simmer for about 10 minutes after all the ingredients are combined and you’re ready to eat. And by the way, it’s fantastic the next day…just hope you have leftovers.
1 tablespoon McCormick’s Spicy Montreal Steak Seasoning
1/2 medium onion, diced
1 large green pepper, diced
2 1/2 teaspoons minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 bottle beer (not light beer – use Bass or Stella, something darker)
1 can black beans, 15 oz
1 can kidney beans, 15 oz
1 1/2 cups crushed tomatoes
1 cup chicken stock
Heat a deep pot over high heat. Add 2 tablespoons of the olive oil and the meat. Season the turkey with the grill seasoning and sear it, browning and crumbling it for 3-5 minutes. Transfer the meat to a plate and return the pot to the stove.
Reduce the heat to medium-high and add remaining tablespoon of olive oil. Add onions, green peppers and garlic and saute until tender, a few minutes. Return the meat to the pot and season with the Worcestershire sauce, chili powder and cumin. Add the beer to deglaze the pot and let simmer to reduce by half, 2-4 minutes. Add the black beans, kidney beans, tomatoes and chicken stock to the chili and simmer for at least 10 minutes to allow flavors to combine. The longer it simmers, the thicker it will get.
Serve topped with shredded cheese, corn chips, sour cream, chopped onions, etc.