Recipe type: Soup
Cuisine: American
  • 2 lbs ground beef
  • 2 large onions, chopped
  • 2 Tbs minced dried garlic (or 2 cloves chopped finely)
  • 1 green pepper, chopped
  • 8 , 14.5 oz cans of diced tomatoes
  • 1 can of original Rotel
  • 1 bottle of medium to dark beer
  • 1 can of dark kidney beans, drained and rinsed
  • 1 can of light kidney beans, drained and rinsed
  • ⅓ - ½ cup chili powder
  • 2 Tbs cocoa powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ⅛ to ¼ cayenne pepper (optional)
  • brown sugar (amount is to taste, see bottom of recipe)
  • (Toppings, optional)
  • shredded cheese
  • diced onions
  • sour cream
  1. Cook ground beef, half of the chopped onion and the garlic in a large stock pot over medium high heat for 10-15 minutes or util it is no longer pink.
  2. Use a wooden spoon to break up clumps of meat to make sure it is throughly cooked.
  3. Spoon off grease from pot.
  4. Add canned tomatoes to the ground beef and turn to medium heat.
  5. Add the bottle of beer and stir to incorporate.
  6. Add chopped onion, bell pepper and rinsed/drained beans.
  7. Mix Chili powder, Cocoa powder, Cumin, Paprika and Cayenne pepper in a separate bowl then add to chili. Stir well to incorporate, turn to low heat and allow to simmer for 30 minutes.
  8. Add brown sugar 1-2 Tbs at a time to counter chili that is acidic, taste between adding
Recipe by Leaving The Rut at