Classic Midwestern Chili That Will Spice up Your Super Bowl Party

With Super Bowl 59 less than 2 weeks away, you may be thinking about what to serve for the big game. Chili is always a winner and can be tailored in so many ways with endless topping options. Being it is February in Minnesota, we won’t be using any hot peppers from our garden but instead using freezer peppers that I harvested last August. Feel free to use any favorite hot peppers of choice. Freezing peppers is a great way to taste summer in your recipes when it is 10 degrees outside.

This chili is slow cooked for a couple of hours in a Dutch oven on the stove top. Alternately for a set and forget meal you could make this in a crock pot. The ground beef would still need to be cooked on the stove and then added to the crockpot along with the rest of the ingredients.

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Spicy Beef Chili

Classic Midwestern chili that brings the heat

Servings 8

Ingredients

• 1 pound ground beef
• 1 large onion
• 2-3 cloves garlic
• 1 green pepper
• 1 red pepper
• 1 jalapeno
• 3 cans chili beans
• 2 cans Diced tomatoes
• 12 oz. can tomato paste
• 1/2 cup beef broth
• 1 12 oz beer light body
• 2 tbsp. chili powder
• 1 tbsp. cumin

Instructions

• In a large pot or Dutch oven brown the ground beef, drain and set aside. In the same pot sauté the onions, celery, and peppers until soft and fragrant 5-10 minutes. Add in the garlic for last minute of cooking and return the ground beef to the pot.
• Stir in the chili powder, cumin, and salt and pepper and cook for a couple of minutes
• Stir in the tomato paste and then add the chili beans and tomatoes. Whisk the broth, and beer in. Bring to a boil and then cover with a lid. Reduce heat to a simmer and let cook for one hour.
• Remove the lid, stir and cook another hour on low. Serve with your choice of chili toppings.

Chili Toppings

• Sour Cream
• Shredded Cheddar Cheese
• Onions or Chives
• Extra Hot Sauce
• Oyster Crackers
• Cornbread bites
• Fresh Jalapenos
• Corn Chips
• Avocado
• Black Olives
• Cilantro