Ingredients
- 1 pound ground beef
- 3 medium celery ribs, diced
- 1 large onion, diced
- 1 poblano pepper, diced (seeds and ribs removed if you don't like the heat)
- 1 1/2 teaspoons garlic, minced
- 4 (15 ounce) cans beans, drained and rinsed (I use 2 dark red kidney, 1 light kidney, 1 pinto; but you can any combination you like)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) can rotel tomatoes (original, not the hot)
- 1 cup V8 juice
- 1 (12 ounce) bottle beer (I prefer a amber beer, but use your favorite)
- 1 tablespoon cumin (more to taste)
- 1 1/2 to 2 tablespoons chili powder, according to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 teaspoons olive oil (optional)
- Garnishes: sour cream, favorite shredded cheese, black olives, scallions, avocado, tortillas, corn chips, saltine crackers
How to Make
-
Step 1: Base ... Now, I use a non-stick pot, so it isn't necessary to use olive oil; but if you are not using non-stick, you may want to add the olive oil. Bring up to medium heat and add the beef, 1 tablespoon of the chili powder and Italian seasoning. Cook 5-7 minutes on medium to medium low heat, breaking it up as it cooks. I find, if you cook it slowly, it will release enough drippings, so the oil isn't needed. When the beef is about 1/2 way cooked through; add the onion, peppers, garlic, and celery. Continue to cook until the vegetables have softened, and the beef is no longer pink, another 5 minutes.
-
Step 2: Liquids ... Add the beer to deglaze the pan scraping the bottom for any bits. Then add in the V8 juice, all the tomatoes, beans, and stir until well combined. Add the cumin, sugar, 1/2 of the salt and pepper and mix well. Bring to a light boil and then reduce to low heat. Simmer and least 30 minutes; then re-season. At this point, I usually add more chili powder, and a bit more salt and pepper; but, that is up to you. I like to simmer another 15-30 minutes.
-
Step 3: Finish ... As I said, I prefer to make this a day ahead - it is always better the next day, but that isn't necessary. And for garnishes, pick your favorites - there is no right or wrong. ENJOY!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.