Winter is my favorite season for two reasons: sweaters and soups! I love having an excuse to pull out all my cutest sweaters to bundle up in; but having a reason to make my favorite stew is a real plus. One of my go-to winter recipes is chili and I like to make it spicy!

Spicy Beef Chili

The ingredient list for chili can vary; you can choose the peppers you prefer whether they be mild or extremely hot. I chose a variety to give my chili a texture of flavors.

Rinse all the peppers and put them in a baking pan with the onion and the garlic. Drizzle some olive oil over the onion and the garlic. Roast the vegetables in a 350° oven until the skin begins to blacken on the peppers.

While the vegetables are roasting, brown the ground beef in a large pot. When it is fully browned, pour in the can of beer. Let it simmer until all the liquid is cooked out.

When the peppers are finished cooking, place them in a plastic bag for about five minutes. This will help you to peel the skin off.

Chop the peppers and onion roughly and add to the ground beef mixture. Squeeze the garlic out of the bulb and chop it as well. Add to the chili, with the tomatoes and seasoning. Cook for about 30 minutes on medium.

Ladle chili into individual serving bowls and top with cheddar cheese. You can also serve it with sour cream, avocado chunks, sliced olives, and chopped onions.

Spicy Beef Chili

2013-05-27 17:17:48

A spicy chili that can be customized for heat.

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Ingredients

2 pounds ground beef

1 red onion, peeled and cut in half

1 head of garlic, top cut off

1 each: red bell pepper, Serrano chile pepper, Fresno chile pepper, and Anaheim chile pepper

1 can of beer

Olive oil

1 tablespoon chili powder

10 ounce can of petite diced tomatoes with jalapeno and cilantro

28 ounce can diced fire roasted tomatoes

Salt and pepper

Grated cheddar cheese

Instructions

Put the peppers, onions, and garlic in a baking pan.

Drizzle some olive oil over the onion and the garlic.

Roast the vegetables in a 350° oven until the skin begins to blacken on the peppers.

While the vegetables are roasting, brown the ground beef in a large pot.

When it is fully browned, strain out the grease.

Pour in the can of beer.

Let it simmer until all the liquid is cooked out.

When the peppers are finished cooking, place them in a plastic bag for ten minutes, then peel.

Chop the peppers and onion roughly and add to the ground beef mixture.

Squeeze the garlic out of the bulb and chop it as well.

Add to the chili, with the tomatoes and seasoning.

Cook for about 30 minutes on medium.

Notes

You can add your own toppings to the chili such as grated cheese, chopped onions, and avocado.

By Laurel

Let's Go on a Picnic! http://www.headant.com/

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